April 1, 2011

coconut-almond crusted tilapia

This recipe is so easy it seems like it shouldn't taste so good.
It's like 3 ingredients.



Then I added a pineapple salsa. Because that pineapple had been loitering on my counter for a few days, looking all pretty and lonely. 

This pineapple salsa is simply made of:

-1 cup of chopped pineapple
-1 chopped kiwi
-1/3 cup chopped tomato
-1-2 chopped green onions
-2-3 T. brown sugar
-a few squeezes of lemon juice

Were I to make pineapple salsa again (which is quite likely), I would probably do it differently. Since the above recipe was composed solely of what I had in the fridge, it didn't exactly include everything I thought it should, though it was still pretty dern delicious.
But here's what I think would be an even better combination:
-red pepper
-red onion
-lime juice

Basically, it's a completely different recipe. The pineapple stays, and so does the salt. I'll let you know if/when I try it.

 Served it over parmesan couscous (thank you, Near East), alongside broiled asparagus.
And of course wine. Obvs.

1 comment:

  1. So that looks amazing, or should I say amaz! Obvs! Well, I would like the recipe for this coconut almond tilapia cause it looks delish. And the pineapple salsa...ingenious!