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.