Spicy Tilapia with Pineapple Pepper Relish
I don't use the ground red pepper posted. My favorite seasoning for this is Bayou Cajun Rub seasoning.
I don't use the ground red pepper posted. My favorite seasoning for this is Bayou Cajun Rub seasoning.
- Carbohydrate 78.3080888031997 g
- Cholesterol 85.04875 mg
- Fat 10.8198375005681 g
- Fiber 14.3068002828373 g
- Protein 42.4172992562488 g
- Saturated Fat 2.17438435023859 g
- Serving Size 1 1 Serving (1000g)
- Sodium 342.171300023484 mg
- Sugar 64.0012885203624 g
- Trans Fat 0.276381750159058 g
- Calories 548 calories
Step-by-step
- Combine pineapple and next 4 ingredients (thru jalapeno) in a large bowl stirring gently.
- Heat oil in a large nonstick skillet over medium-high heat.
- Combine Cajun seasoning and salt and pepper in a small bowl.
- Sprinkle fish evenly with spice mixture. Add fish to pan and cover, and cook for 2 minutes on each side or until fish flakes easily.
- Serve pineapple mixture with fish. Garnish with lime wedges.
Standard measurements on a recipe card rarely communicate how structural starches and acids degrade under cold temperatures, leaving home cooks to wonder why certain dishes fail after twenty-four hours in storage. Fresh pineapple contains the proteolytic enzyme bromelain, which breaks down proteins over time and will turn delicate tilapia flesh mushy if the fruit and fish are stored together in the same container. Keeping the relish and the cooked fillets strictly separated in airtight containers allows the components to maintain their distinct textures for up to three days in the refrigerator. When freezing is necessary, only freeze the cooked spiced fish on its own for up to two months, as raw pineapple loses its cell walls during the thaw cycle and releases an excessive amount of watery liquid that ruins the balance of the dish. Reheat thawed tilapia gently in a covered skillet over medium-low heat for roughly four minutes until warmed through, avoiding high microwave settings that instantly rubberize lean white fish. Budget-conscious shoppers can easily stretch the produce quantities by substituting diced green cabbage for half the pineapple, matching the fruit volume one-to-one without sacrificing crunch or requiring specialized mandoline slicers; a standard chef knife works adequately if kept sharp. Cooking lean fillets in a nonstick skillet requires less fat than stainless steel, but ensuring the pan reaches a moderate shimmering heat before adding the oil prevents the spiced crust from sticking and tearing apart when turned.
