Tomatillo-Pineapple Salsa Topper for Fish

  • Makes: 4 servings
  • Yields: 1 fish fillet and about 1/2 cup salsa each
  • Prep: 15 mins
  • Bake: 10 mins 450°
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Tomatillo-Pineapple Salsa Topper for Fish
Ingredients
4
5 ounces fresh or frozen white fish fillets, such as tilapia, cod, or flounder
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
1
cup chopped fresh tomatillos (about 6 ounces)
1/2
of a medium avocado, seeded, peeled, and chopped
1/2
cup chopped fresh pineapple
1/4
2
tablespoons snipped fresh cilantro
2
tablespoons lime juice
1
tablespoon canola oil
1
teaspoon adobo sauce from canned chipotle chile peppers
 
Lime wedges (optional)
Directions
  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with salt and black pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
  2. Meanwhile, for salsa, in a medium bowl combine tomatillos, avocado, pineapple, sweet pepper, cilantro, lime juice, oil, and adobo sauce. Spoon salsa over fish. If desired, serve with lime wedges.
Nutrition Facts (Tomatillo-Pineapple Salsa Topper for Fish)
    Per serving:
  • 223 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 71 mg chol.,
  • 479 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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