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Pan Fried Tilapia Roasted Pineapple With Toasted Head Avocado Salsa

  Lime juice 1⁄2 Cup (8 tbs)
  Tilapia loins 4 , thawed (High Liner)
  Flour 1⁄2 Cup (8 tbs)
  Diced fresh pineapple 1 Cup (16 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Jalapeno pepper 1⁄2 , minced
  Ground cumin 1 Teaspoon
  Chardonnay 1⁄3 Cup (5.33 tbs) (Toasted Head)
  Sea salt 1 Teaspoon
  Tomato 1 , cut in small dice
  Black pepper 1⁄2 Teaspoon
  Red onion 12 Small, cut in small dice
  Cayenne pepper 1 Pinch
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Eggs 2 , beaten
  Pickled jalapeno 1 , minced
  Cooking oil 1⁄4 Cup (4 tbs)
  Lemon 1⁄2 , juiced
  Salt 1⁄2 Teaspoon
  Avocado 1 , cut in small dice

1. Pour lime juice over tilapia, cover and refrigerate. Combine flour and spices.
2. To make the salsa, place a nonstick skillet over medium-high heat;add pineapple and fresh jalapeno. Cook for 4 minutes, stirring to brown evenly. Add wine and cook for 1 minute; transfer to a bowl. Add remaining ingredients and toss gently; cover and refrigerate.
3. Dip tilapia in egg, then in seasoned flour. Heat oil in a large nonstick skillet over medium-high heat. Add tilapia and cook about 4 1/2 minutes; turn and cook 4 1/2 minutes. Remove and top with salsa.

Recipe Summary

Difficulty Level: 
Main Dish

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Pan Fried Tilapia Roasted Pineapple With Toasted Head Avocado Salsa Recipe