Luscious pineapple-orange salsa puts simple grilled tilapia over the top

There is plenty of pineapple and orange to go around with this fresh and light tilapia.

There’s just something about the taste of grilled fish topped with a fruit salsa that makes for a light and satisfying meal. And no need to be shy when adding the pineapple-and-orange salsa to the tilapia. Just smother it on so that there’s enough to go around with every bit. I especially like how pretty this dish is with the beautiful colors of the fruit, red onion and cilantro. It makes for a wonderful meal on a hot summer night.

Grilled tilapia with pineapple-orange salsa recipe

Serves 2

Ingredients:

For the pineapple-orange salsa

• 1/3 fresh pineapple (skin removed, cored and chopped)
• 1 orange (peeled and chopped)
• 1 jalapeño pepper, chopped (use 1/2 the pepper if less heat is preferred)
• Juice from 1/2 a lime
• 3 tablespoons red onion, chopped
• 3 tablespoons cilantro, chopped
• 1 dash salt

For the tilapia

• 2 large pieces fresh tilapia
• 4 dashes salt
• 4 dashes pepper
• 1/2 teaspoon dried thyme leaves
• 2 teaspoons olive oil
• Pineapple-orange salsa

Directions:

For the pineapple-orange salsa

1. Mix together all the ingredients, and set aside.

For the tilapia

1. Preheat the barbecue on medium heat.
2. Add the salt, pepper and thyme to both sides of the tilapia.
3. Using a heat-resistant cooking brush, brush olive oil on the grill in the area where you will place the fish.
4. Add the tilapia to the grill, and cook until golden-brown grill marks appear (about 4 minutes).
5. Turn the fish over, and grill the other side for about the same amount of time.
6. Transfer the tilapia to a serving dish, and top with pineapple-orange salsa.

More tilapia recipes

Tilapia with lemon and herbs
Chili-rubbed tilapia
Tilapia tacos with avocado cream sauce