A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish -- I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can't find a good fresh pineapple, I will use canned pineapple tidbits.
Ingredients
- 0.5 freshs pineapple - peeled , cored, and chopped
- 0.5 pounds strawberries , quartered
- 3 kiwifruit , peeled and diced
- 1 large mango - peeled , seeded and diced
- 0.5 cups grape tomatoes
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 1.5 pounds tilapia fillets
- 0.5 teaspoons seasoned pepper blend
Instructions
-
1
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
-
2
Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Nutrition Facts
Per serving
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