STREAMING NOW: The Layover

Grilled Tilapia With Pineapple Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A Pampered Chef recipe that utilizes packaged taco seasoning for the fish and a simple pineapple salsa or pico de gallo. You could substitute any other fish that holds together well when grilling.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (1 1/4 ounce) packet taco seasoning
  • 3 tablespoons garlic oil (or olive oil)
  • 4 boneless skinless tilapia fillets (about 4.25 oz. each)
  • Pineapple Salsa
  • 12 medium pineapple
  • 14 small red onion
  • 1 serrano pepper (or jalapeno if you want less heat)
  • 2 tablespoons fresh cilantro
  • 18 teaspoon salt
  • 1 lime

Directions

  1. Heat a grill pan over medium-high heat 5 minutes. As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside. While pineapple cooks, chop onion and cut pepper in half lengthwise -- remove and discard seeds. Chop chile and cilantro. Combine onion, pepper, cilantro and salt in a small bowl. Zest the lime to measure 1 teaspoons zest and juice lime to measure 1 tablespoons juice. Add both to onion mixture; mix well.
  2. Whisk taco seasoning mix and oil in a bowl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
  3. As tilapia cooks, chop pineapple and add to onion mixture; mix well. Top tilapia with pineapple salsa.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: