Grilled Tilapia With Pineapple Salsa

READY IN: 30mins


  • 1
    (1 1/4 ounce) packet taco seasoning
  • 3
    tablespoons garlic oil (or olive oil)
  • 4
    boneless skinless tilapia fillets (about 4.25 oz. each)
  • Pineapple Salsa
  • 12
    medium pineapple
  • 14
    small red onion
  • 1
    serrano pepper (or jalapeno if you want less heat)
  • 2
    tablespoons fresh cilantro
  • 18
    teaspoon salt


  • Heat a grill pan over medium-high heat 5 minutes. As pan heats, 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. While pineapple cooks, chop onion and cut pepper in half lengthwise -- remove and discard seeds. Chop chile and cilantro. Combine onion, pepper, cilantro and salt in a small bowl. Zest the lime to measure 1 teaspoons zest and juice lime to measure 1 tablespoons juice. Add both to onion mixture; mix well.
  • Whisk taco seasoning mix and oil in a bowl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
  • As tilapia cooks, chop pineapple and add to onion mixture; mix well. Top tilapia with pineapple salsa.