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Caribbean Tilapia with Pineapple-Ginger Salsa

Wednesday, May 2, 2007
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Serves 4

Pineapple-Ginger Salsa            

 
2 tsp. orange juice                                  
1/2 tsp. brown sugar                              
1/2 tsp. lime juice                                    
1/2 tsp. finely chopped cilantro              
1/2 tsp. minced, peeled fresh ginger     
1/2 cup diced, peeled, cored fresh pineapple  
2 Tbs. finely diced red bell pepper    

Tilapia  

4 (4-oz.) tilapia fillets 
3 Tbs. + 1 tsp. all purpose flour 
1/2 tsp. Cajun seasoning 
1/2 tsp. ground allspice  
1/2 tsp. Spanish paprika  
1/8 tsp. ground turmeric 
1/8 tsp. salt                                              
1 Tbs. olive oil 
1-1/2 tsp. lemon juice 

To Prepare Pineapple-Ginger Salsa:

 
In a bowl, mix together orange juice, sugar, lime juice, cilantro and ginger. Add pineapple and bell pepper to mixture.  Toss to combine.  Cover. Refrigerate until ready to serve.

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To Prepare Tilapia:

Preheat oven to 400 degrees F. In a shallow bowl, mix together flour, Cajun seasoning, allspice, paprika, turmeric and salt. Set aside. In a small bowl, mix together olive oil and lemon juice.

Generously brush tilapia fillets with olive oil-lemon mixture and then dredge in seasoned flour. Shake off excess flour. Place fillets in greased shallow baking pan. Bake 7 to 9 minutes or until fillets flake easily with fork. Serve immediately topped with 2 Tbs. Pineapple-Ginger Salsa.

Nutritional Information per Serving:

Calories 140; Total Fat 3.6g; Saturated Fat 1.0g; Cholesterol 23.2 mg; Sodium 104.6 mg; Total Carbohydrates 10.3g; Protein 16.1g.

(c) 2007 Aramark. All rights reserved.

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