Tilapia Salad with Strawberry-Pineapple Salsa

 


Ingredients

Salsa

  • 1
    can (8 oz) crushed pineapple in juice, drained, juice reserved
  • 2
    cups fresh strawberries, stems removed, halved
  • 1/2
    cup diced cucumber
  • 1/4
    cup chopped fresh mint leaves
  • 2
    tablespoons tarragon or wine vinegar
  • 2
    medium green onions, thinly sliced (2 tablespoons)

Tilapia and Salad

  • 4
    tilapia or other mild-flavored fish fillets (5 oz each)
  • Cooking spray
  • 1/2
    teaspoon seasoned salt
  • 1/4
    teaspoon smoked paprika, if desired
  • 4
    cups loosely packed fresh spinach

Steps

1 Set aside 2 tablespoons pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients.

2 Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons reserved pineapple juice, seasoned salt and smoked paprika. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.

3 Meanwhile, on each of 4 plates, arrange 1 cup spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.

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