Spicy Tilapia With Pineapple-Pepper Relish

Found in Cooking Light Magazine, April 2007, Kate Washington. Use fresh pineapple chunks with this dish, serve with coconut rice (use light coconut milk for some water to cook) & add toasted coconut flakes; & a salad of baby greens with tossed lime dressing to round out your menu.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons canola oil
• 1  teaspoon  cajun seasoning
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon red pepper flakes
• 4 (6 ounce)  tilapia fillets
• 1 1⁄2 cups  chopped fresh pineapple chunks
• 1⁄3 cup  chopped onion
• 1⁄3 cup  chopped plum tomato
• 2  tablespoons rice vinegar
• 1  tablespoon  chopped fresh cilantro
• 1  small  jalapeno pepper, seeded and chopped
• 4  lime wedges

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine Cajun seasoning, salt, and pepper in a small bowl.
3. Sprinkle fish evenly with spice mixture.
4. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Combine pineapple, onions, tomatoes, rice vinegar, chopped cilantro & chopped jalapeno in a large bowl, stirring gently.
6. Serve pineapple mixture with fish.
7. Garnish with lime wedges.