We haven’t had fish in a while, so I was eager to make something light and healthy with the tilapia I picked up at the fish market. I decided on a Cooking Light recipe, and although I didn’t follow it exactly, it was the same idea.
I didn’t use exact measurements for the relish, but kept the ingredients the same. I added salt and pepper to the mix as well, and squeezed in some lime juice, which the recipe did not suggest.
I cooked the tilapia on the grill instead of in a pan with canola oil. I sprayed the grill surface with grilling non-stick spray, sprinkled the fish with the Cajun seasoning and red cayenne pepper as the recipe suggested, and also added salt, pepper, and a little garlic powder. I grilled the tilapia for about 3-4 minutes per side.
I served the relish over the tilapia, with a side of long grain wild rice. The fish was pretty fiery, and I think that is because I added a little too much cayenne pepper. But, it was good nonetheless. Overall, this was a healthful, tasty meal that Matt and I both enjoyed. It is a difficult job convincing Matt that white fish other than swordfish can fill him up, but I managed to please tonight.
1 comment:
I make a very similar pineapple salsa - its so great with just about everything! In fact, I'm using it this weekend for a baby shower to complement some grilled shrimp.
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