Tilapia with Pineapple Salsa
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
½ onion, chopped fine
½ fresh pineapple, chopped fine
2 small tomatoes, chopped fine
Handful of fresh cilantro leaves, chopped fine
3-4 green onion tops, chopped fine
1 Tbl. minced garlic
1 Tbl. olive oil
1 tsp. salt
1 tsp. pepper
1½ pounds fresh Tilapia fillets
Zatarain's Fish Fry mix
2 Tbl. olive oil
Mix green pepper, red pepper, onion, pineapple, tomatoes, cilantro, and green onion tops together with garlic, 1 T olive oil, salt and pepper. Adjust salt and pepper to taste. Refrigerate at least one hour and up to one day before serving.
In a shallow dish sprinkle Zatarain’s mix. Add the tilapia and lightly coat each side. Heat 2 Tbl oil in a large skillet over medium-high heat. Shake off any excess seasoning and place in the skillet. Brown on both sides, about 2 to 3 minutes per side.
Wine Pairing: 3Divas, which matches the flavors and balances the sweetness of the salsa.
Recipe courtesy of Montemaggiore Wine Club members Dan & Karen Russell. Ranked "Best 3Divas Pairing" at the 2011 Food Pairing Challenge.