Spicy Tilapia with Pineapple-Pepper Relish

This recipe is adapted from the Cooking Light recipe with the same name! I came across it in an amazing Cooking Light cookbook I found Cooking Through the Seasons.” I actually got on Ebay for under $15 with shipping and it is a nice, hardcover book that is divided into the 4 seasons and has recipes featuring prime ingredients for each season!  I did add and subtract ingredients from the original to make it more our taste. 

Ingredients:

2 teaspoons canola oil

1 teaspoon Cajun seasoning

¼ teaspoon kosher salt

4, 6 ounce tilapia fillets

½ of a pineapple, cut into 1 inch chunks

1 red pepper, diced

1/3 cup grape tomatoes, cut in quarters

2 teaspoons rice vinegar

1 small jalapeno pepper, seeded and diced

 

Directions:

1)      Heat oil in a large nonstick skillet over medium high heat. Combine Cajun seasoning, salt and Cajun seasoning in a small bowl.  Sprinkle fish evenly with pepper mixture. Add fish to pan, cook 2-3 minutes each side, or until fish flakes easily when tested with a fork.

2)      Combine pineapple and next 4 ingredients in a large bowl, stir gently. Serve pineapple mixture over fish.

We served this dish over couscous and it was phenomenal. I did serve a lime with it, but honestly neither of us even used any of it, and the dish simply didn't need it in our opinions. It is so pretty with the bright red and yellow in the relish!!