Name: Blackened Tilapia with Pineapple-Avocado Salsa Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 3 limes; 1 ½ small pineapples; 3 shallots; 3 (142 g) pkg spring mix (mixed greens); 1.02 kg tilapia fillet; black pepper; extra virgin olive oil; garlic powder; oregano, dried; paprika; salt

Blackened Tilapia with Pineapple-Avocado Salsa SaladBlackened Tilapia with Pineapple-Avocado Salsa Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

3 limes

1 ½ small pineapples

3 shallots

3 (142 g) pkg spring mix (mixed greens)

1.02 kg tilapia fillet

black pepper

extra virgin olive oil

garlic powder

oregano, dried

paprika

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Cut off skin from pineapples, core, and small dice; place in a large bowl.

Peel and mince the shallots; add to the bowl with the pineapple.

Halve and pit the avocados; scoop out the flesh, small dice, and add to the bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Juice half the limes into the bowl with the pineapple; add oil, salt, and pepper. Stir to combine the salsa. Cut remaining limes into wedges.

Combine the spices in a small bowl.

Pat the fish dry with paper towel and place on a plate; rub fish all over with the spice mixture.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Cooking in batches if necessary, add fish to the skillet and cook, flipping once, until blackened and can be easily flaked with a fork, about 5 minutes per side.

To serve, divide the tilapia and greens between plates; top greens with pineapple salsa and place lime wedges on the side. Enjoy!

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