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Prep 30min
Total30min
Servings4
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Ingredients
Salsa
1
can (8 oz) crushed pineapple in juice, drained, juice reserved
2
cups fresh strawberries, stems removed, halved
1/2
cup diced cucumber
1/4
cup chopped fresh mint leaves
2
tablespoons tarragon or wine vinegar
2
medium green onions, thinly sliced (2 tablespoons)
Tilapia and Salad
4
tilapia or other mild-flavored fish fillets (5 oz each)
Cooking spray
1/2
teaspoon seasoned salt
1/4
teaspoon smoked paprika, if desired
4
cups loosely packed fresh spinach
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Steps
1
Set aside 2 tablespoons pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients.
2
Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons reserved pineapple juice, seasoned salt and smoked paprika. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
3
Meanwhile, on each of 4 plates, arrange 1 cup spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.
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Chopped fresh cilantro can be substituted for the mint.
This recipe can easily be doubled to serve 8.
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