The Hungry Apple

I hope you had a good weekend. Mine was occupied mostly by football and these things:

Delicious Sunday Morning Breakfast

Mexican Fare

Welcome back October Sam!

I tried a delicious mango and pineapple salsa from Whole foods a few weeks ago. It was addicting and was finished in one sitting. I thought it would be good on fish and so I decided to copy it.

Turns out, I was right.

Summer isn’t over yet!

I had a hard time not eating all of this before I topped the fish with it.

MANGO PINEAPPLE TILAPIA

Ingredients Tilapia: 

1 pound tilapia (3-4 fillets)

1 tablespoon pure maple syrup

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

Ingredients Salsa: 

1 1/2 cups pineapple cut in cubes

1/2 a mango cut into smaller cubes

1 small  jalapeno, seeds and veins removed and very finely diced

1/4 cup red onion, finely diced

2 tablespoons cilantro, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

one lime, juiced

Instructions and directions: 

Turn grill or grill pan to medium heat.

Combine all the ingredients for the salsa in a bowl. Cover and refrigerate ahead of time.

In a bowl combine, paprika, garlic powder, chili powder, cumin, salt, pepper and cayenne pepper.

On a plate, rub each side of the  fish with olive oil and then with maple syrup. Dust each side of the fish with the seasoning blend.

Spray grill grates with cooking spray. (The maple syrup with want to stick) Cook each piece of fish on grill approximately 3-4 minutes on each side (depending on how well you like your fish cooked) .

Remove from grill and top with salsa.

Devour.