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Tilapia Salad with Strawberry-Pineapple Salsa

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Strawberry and pineapple salsa provides a simple addition to this delicious fish salad that’s ready in 30 minutes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2

Ingredients

Salsa

1/2
can (8-oz size) crushed pineapple in juice, drained, juice reserved
1
cup fresh strawberries, stems removed, halved
1/4
cup diced cucumber
2
tablespoons chopped fresh mint leaves
1
tablespoon tarragon or wine vinegar
1
medium green onion, thinly sliced (1 tablespoon)

Tilapia and Salad

2
tilapia or other mild-flavored fish fillets (5 oz each)
Cooking spray
1/4
teaspoon seasoned salt
1/8
teaspoon smoked paprika, if desired
2
cups loosely packed fresh spinach

Directions

  • 1 Set aside 1 tablespoon pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients.
  • 2 Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 1 tablespoon reserved pineapple juice, seasoned salt and smoked paprika. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
  • 3 Meanwhile, on each of 4 plates, arrange 1 cup spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.

Nutrition Info

The Quick Take:

  • Calories 210
  • Fat 2 1/2g
  • Saturated Fat 0g
  • Sodium 320mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
320mg
320%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
100%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Chopped fresh cilantro can be substituted for the mint.

This recipe can easily be doubled to serve 4.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
320mg
320%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
100%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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