Y’all. We had such a fun spring break visiting family in Florida and oh wow– eating at all the restaurants. The city where I grew up has grown more and more into a fabulous foodie town, so when we visit we are torn between visiting our old favorites and trying new places. However, after a week of calorie splurge meals– it has been so good to get back to our normal eating plan. Enter protein shakes for breakfast and Lean protein for dinner!
When we are needing a nutritional jump-start, I always turn to fish or chicken and veggies. I love to find flavorful ways to make the same old protein interesting– and this Blackened Tilapia with Mango-Pineapple Salsa is definitely a favorite.
A few notes: If you have a cast-iron skillet, drag it out and use it to cook your fish– it makes a beautiful charred crust. Also, I used fresh pineapple because it was on sale– but you could certainly use frozen. I do use frozen Tilapia. Here is where you can find our favorite blackening seasoning for seafood– Louisiana Cajun Blackened Seasoning* and I use it on just about everything fish related.
Blackened Tilapia with Mango-Pineapple Salsa
- Tilapia Filets, thawed and rubbed with olive oil.
- Cajun Blackened Seasoning, sprinkle generously on both sides of fish.
- 1 cup of chopped Pineapple
- Half a Large Red pepper, chopped
- Half a Red Onion, chopped
- Half a Poblano Pepper
- 1 Mango, chopped
- 1/4 cup Cilantro, chopped
- Juice from one lime
- Salt and Pepper
- 1 tbs. EVOO to cook fish
To make Salsa–dice pineapple, mango, peppers and onion and add to bowl. Add cilantro and lime juice and then add Salt and pepper to taste. Set aside.
Heat Cast Iron Skillet to Medium-High, Pour 1 tbs. Olive Oil into skillet. Once pan is hot, add fish filets but do not crowd the pan. Cook 3-4 minutes per side, until fish flakes easily with a fork and has nice crispy edges.
Top Tilapia with Pineapple Mango Salsa and enjoy! We have served this alongside salad or black beans and rice or even grilled vegetables.