Tuesday, May 28, 2013


'Tis the season for grilling...indoors or out! 

1⁄2 medium pineapple* 
1⁄4 small red onion 
1 serrano pepper
2 tbsp. chopped fresh cilantro 
1⁄8 tsp. salt
1 lime

1 packet (1.25 oz) taco seasoning mix
3 tbsp. Garlic Oil or olive oil
4 boneless, skinless tilapia fillets (about 4 oz. each)

1. Heat Grill Pan over medium-high heat 5 minutes. As pan heats, using Santoku Knife, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over Grill Pan; cook 2-3 minutes on each side or until grill marks appear. Set aside on Cutting Board.
2. While pineapple cooks, chop onion. Cut serrano pepper lengthwise in half; remove and discard seeds. Chop serrano pepper and cilantro. Combine onion, serrano pepper, cilantro and salt in Small Batter Bowl. Zest lime using Microplane® Adjustable Grater to measure 1 tsp. zest. Juice lime to measure 1 tbsp. juice. Add zest and juice to batter bowl; mix well.
3. Whisk taco seasoning mix and oil in Stainless (4-qt.) Mixing Bowl. Add tilapia; turn to coat. Place two tilapia fillets onto Grill Pan. Cook 2 minutes or until grill marks appear. Turn tilapia over using Jumbo Slotted Turner; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
4. As tilapia cooks, chop pineapple and add to onion mixture in batter bowl; mix well. To serve, top tilapia with pineapple salsa.

Yield: 4 servings 

U.S. Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 55 mg,
Carbohydrate 13 g, Protein 23 g, Sodium 780 mg, Fiber 2 g 

U.S. Diabetic exchanges per serving: 1 fruit, 3 low-fat meat, 1⁄2 fat (1 carb)

*Cook’s Tip: To save time, buy peeled and cored pineapple from the refrigerated section of your produce department.

*If desired, 1 can (20 oz.) pineapple slices in juice can be substituted for the fresh pineapple. Pat pineapple slices dry with paper towels before cooking to promote grill marks.

© 2013 The Pampered Chef used under license. 

Brenda Riden
Pampered Chef Consultant

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