Tilapia with Pineapple Salsa and Spicy Broccolini
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I wanted to try my hand at cooking tilapia again, and this time wasn’t as successful as the last. The fillets we got were a little fishy, which really killed it for me. The salsa turned out well, and the broccolini was nice, too. I sautéed the broccolini in olive oil with a big pinch of red pepper flakes, some minced garlic and some sliced shallot. I put a little water in the pan and covered it to make sure it cooked through. For the salsa, I mixed some fresh pineapple chunks, orange zest, juice and segments, sliced shallot, lime zest and juice and some minced garlic. I put it on top of the sautéed fish. It was OK, but next time, I think I’ll make this tilapia recipe again instead.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
