Tilapia With Pineapple Salsa And Tomato-Avocado Salad

• 1 cup chopped pineapple
• 2 tablespoons finely chopped red onion
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 cup thinly vertically sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 medium tomato, cut into thin wedges
• 1 peeled ripe avocado, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chile powder

1. Combine pineapple, chopped red onion, jalapeno, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl.
2. Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl; sprinkle with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt, cumin, and chipotle chile powder. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Spoon pineapple salsa over fish. Serve with tomato and avocado salad.
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pineapple, red onion, pepper, fresh cilantro, lime juice, kosher salt, red onion, fresh basil, tomato, avocado, extravirgin olive oil, tilapia fillets, ground cumin, chile powder

Taken from www.myrecipes.com/recipe/tilapia-pineapple-avocado-salad (may not work)