Our darling cousin Lisa sends this recipe from Cooking Light, saying:
The first time I had a sweet/spicy relish with talapia I adored every bite and thought about it for months until I had the opportunity to order it again. I have to admit that I have not attempted to make it from scratch at home- have to hone my fish-cooking skills, but I will definitely learn to cook this one, eventually, so that I can have it when I get a craving. This combination of sweet pineapple and hot pepper flakes is also scrumptious with coconut fried shrimp.
Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish. Serve with coconut rice (substitute light coconut milk for some of the water to cook it). Round out menu with a romaine lettuce salad tossed with lime dressing.
2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
4 servings (serving size: 1 fillet, about 1/2 cup relish, and 1 lime wedge)
Kate Washington , Cooking Light, APRIL 2007