Spicy Tilapia with Pineapple-Pepper Relish
Cooking Light, APRIL 2007
We had this Tuesday night. That’s our light night as I WI on Wednesday mornings. It was really good. I made some cumin rice to serve with it. I would, however, use crushed pineapple in juice instead of the chunk. The chunks were just too big. I would also use red onion, as it’s better for salsas and salads than yellow ones. Or even a Walla Walla or Vidalia. I drained the chunks and added just a splash of juice a the end. The rice vinegar was interesting. We used Bayou Blast on the fish. It was mighty yasty.
Measuring cups and spoons
Small mixing bowl