Fish Tacos with Grilled Pineapple Salsa

While I was making the menu for the week I asked SP if he wanted anything specific for dinner. The first thing he said was "know what we haven't had in awhile, fish tacos." I'll admit, I was a bit surprised. We eat fish regularly but not usually in tacos. I was up for the challenge, especially since Josie had just posted a recipe for Grilled Fish Tacos with Grilled Pineapple Salsa. Those tacos were my inspiration for these beauties.

I've mentioned before that we don't own a gas grill, and grilling something as delicate as fish on a charcoal grill would be tricky for a weeknight. My grill pan recently experienced a small catastrophe, so that was out as well. I felt like making a battered fish taco, so I turned to my recipe for tilapia francese. I added a bunch of seasoning to the flour, which resulted in very flavorful fish. When it came to the salsa I knew the peppers had to go since they don't agree with me. I just swapped those out for grape tomatoes. I mashed up some avocado with a little cilantro and lime juice, shredded some lettuce and dinner was served.

We all LOVED these. I had to fight SP for the leftovers. Baby Girl took her taco apart and ate everything separately (such a strange child) but she cleaned her plate. These will definitely be on our permanent rotation. And since I used canned pineapple, we can make these year-round. They'll be such a great burst of summer flavors in the cold depths of winter.

Fish Tacos with Grilled Pineapple Salsa

1 cup flour
1 teaspoon chile powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
kosher salt and pepper
1 egg
2 tablespoons water
4 pieces tilapia filets, cut into strips
2 tablespoons butter
2 tablespoons extra virgin olive oil

1 can pineapple rings, drained, juice reserved
grape tomatoes, finely diced
3 tablespoons minced fresh cilantro, plus more for serving
1 tablespoon minced red onion

1 avocado, pitted
lime juice, to taste
salt and pepper, to taste

1/2 head romaine lettuce, thinly sliced
Flour tortillas

Place flour in a pie plate and add the chile powder, oregano, onion powder, cumin, garlic powder, salt and pepper. Stir to combine. Beat the egg and water in a second pie plate. Coat each piece of tilapia with flour, then coat with egg, then pit it back in the flour for a second coat.

Heat butter and oil in a large non-stick skillet over medium heat. Place tilapia in pan and cook for about 2-3 minutes on each side until golden brown.

Meanwhile (or you can do this ahead of time), grill the pineapple in a grill pan over medium-high heat until brown on both sides. Transfer the pineapple to a large cutting board and finely chop. In a medium bowl, combine the pineapple, grape tomatoes, cilantro, and red onion. Add a splash of the pineapple juice. Season to taste with salt and pepper.

Grill the tortillas for 30 to 45 seconds per side. Transfer to a plate and cover loosely with a dishtowel or foil.

Mash the avocado in a medium bowl. Add the lime juice, and continue mashing to form a smooth sauce. Season with salt and pepper.

To serve, top tortillas with fish, pineapple salsa, lettuce, avocado, and cilantro.

Lemon Tilapia Parmesan

My friend Jaida recently posted this recipe for Lemon Chicken Parmesan that looked so good I could almost taste it. We eat a lot of chicken, though, so I've been trying to replace some of our favorite chicken dishes with fish for some variety. I'm really into tilapia - it's so versatile and Baby Girl loves it, too. I figured it would be easy to swap out the chicken for tilapia in this recipe.

Since tilapia is so thin and quick-cooking, I didn't need to bake it. I just cooked the pasta, tossed it with the sauce and served the fish on top. Super simple and so delicious. I know you may think melted mozzarella and fish is a strange combo, but it was so good. The lemon sauce was so bright and flavorful, too. I may try this with chicken next time, just to see which protein we prefer.

Lemon Tilapia Parmesan
Modified from Sweet Beginnings

Pasta:
8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup grated Parmesan cheese
salt and pepper, to taste
Fish:
4 tilapia filets
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.

Whisk the egg and water in a shallow dish. In another shallow dish combine the Panko, Parmesan, dried basil, salt and pepper.

Place the flour in a plastic food storage bag. Add the fish filets, seal the bag, and toss to coat the filets in the flour. Working with one piece at a time, dip a filet into the egg, then into the bread crumb mixture, pressing to adhere the crumbs. Repeat with all the filets.

Heat the butter in a large skillet over medium-high heat. Add the lemon juice and garlic. Add the fish filets and cook for 3-4 minutes per side, until golden brown. Distribute the mozzarella between the 4 filets and cover the pan briefly so the cheese melts. Remove to filets to a plate.

Add the pasta to the pan and toss to coat, thinning the sauce with some of the pasta cooking water. Serve some pasta in a shallow bowl topped with a piece of fish per person.

Sponsored Post: Campbell's Dinner Sauces, Holiday Version

This is a sponsored post. All opinions are my own.

The folks over at Campbell's asked me to create another recipe using their Skillet Sauces. This time they were looking for a holiday theme, something I'd serve to my family for Christmas or New Year's. I knew exactly what I wanted to do. I'd had a tough time choosing between the various Skillet Sauces (also available in Marsala, Toasted Sesame, Scampi and Thai Green Curry, which I chose the first time I reviewed these), so I was eager to try another variety.

I always serve fish or seafood for Christmas Eve. I happened to have two tilapia filets in the freezer so I chose the scampi sauce. Traditionally scampi is served with shrimp, but I knew the delicate white fish would go well with the white wine and garlic scampi sauce.

This is an incredibly easy dish that comes together in the time it takes to boil the pasta. I coated the fish in egg and flour before shallow frying it in vegetable oil. I drained off the oil and added the sauce to the skillet to heat through, added a squeeze of fresh lemon juice and then tossed the cooked pasta with the sauce. You could also add the fish to the sauce instead, but I wanted to maintain that nice, crispy coating. The meal was on the table in 15 minutes and we all enjoyed this immensely.

You can check out Campbell's Dinner Sauces on their website and on Facebook.

Tilapia Scampi
Makes 2 servings

1/2 cup flour
1 egg
2 tablespoons water
2 pieces tilapia filets
vegetable oil
1 pouch Campbell's Scampi Skillet Sauce
freshly squeezed lemon juice
8oz spagetti, cooked according to package directions
2 tablespoons minced parsley

Place flour in a pie plate. Beat the egg and water in a second pie plate. Gently coat each tilapia filet with flour on both sides, then place in the egg wash, coating on both side, then put back in the flour and coat on both sides.

Add vegetable oil to a large skillet, about 1/2-inch deep. Heat over medium heat. Place tilapia in skillet and cook for about 5 minutes on each side until golden brown. Remove the fish from the skillet and drain off the oil. Wipe the skillet clean. Add the Scampi Skillet Sauce and a squeeze of fresh lemon juice. Toss the cooked pasta with the sauce, then add the fresh parsley.

Divide the pasta between two bowls. Add one tilapia filet to each bowl and serve.








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Crispy Baked Tilapia with Tangy Dill and Pickle Sauce

I don't know why but I've rarely cooked fish in the last few years. It wasn't until I was looking for a Mexican-themed recipe to remake that I stumbled upon fish tacos. SP bought me a 2-lb bag of tilapia so after making the tacos I still had four filets left to use. Then Ali posted this recipe for Crispy Baked Cod with Tangy Dill and Pickle Sauce and I couldn't wait to try it.

Since I had tilapia I subbed that for the cod. I also opted to pan fry the fish. Our new stove has an in-oven broiler but I haven't used it yet. I've always had ovens with broilers underneath, which means I've never broiled anything that doesn't fit into my toaster oven. I didn't want to experiment on this meal and who doesn't love fried food?

The next day I took my leftover fish and sauce and made it into a delicious sandwich. When I told SP my plan he was a bit miffed not to have his own sandwich. I will definitely be making it this way next time. The sandwich was perfect.

I was holding my breath to see what Baby Girl would think of the fish but both times I made it she yummed it up. Score!

Crispy Baked Fish with Tangy Dill & Pickle Sauce
Modified from Sparks From the Kitchen

1 large egg, beaten with a splash of water
1 cup panko
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 cup flour
2 4oz skin-less fresh cod (or tilapia) filets
vegetable oil
1/4 cup mayonnaise
2 tablespoons finely chopped dill pickle
splash of pickle juice
1 teaspoon yellow mustard

Place egg and water in a shallow dish. In a second dish combine panko, paprika, onion powder, garlic powder, salt and pepper and mix to combine.

Place the flour in a plastic food storage bag, then add the fish filets. Seal the bag and toss to coat the fish evenly in the flour. Remove from the bag and dip each fillet in the egg and then roll in panko.

Heat a large non-stick skillet over medium-high heat with about 1/2-inch of canola oil. When the oil is hot, add the fish. Cook until the bottom is golden brown, about 4 minutes, then flip (very carefully, the fish is flaky and may fall apart), and brown the other side. Remove to a paper towel-lined plate to drain off some of the oil.

While fish is cooking combine the mayo, pickle, pickle juice and mustard in a bowl. Stir and serve on the side with the fish.

Tilapia Francese

Melissa has had a photo of this Tilapia Francese as her signature picture on our cooking board for awhile now. Every time I see it I think, "why haven't I made that recipe yet?" When I had 3 filets of tilapia left after making the Tilapia Parmesan recently I knew exactly what I was going to make.


We recently went to a 1st birthday party at an Italian restaurant. One of the dishes they served was Tilapia Francese. I wish I'd known it was coming so I could have saved some room. It arrived at the table after the stuffed mushrooms, mozzarella sticks, salad, three different types of pasta, eggplant rollatini and chicken parmesan. Like I said, it was an Italian restaurant. Eating a small piece at the party made me even more excited for this dish.


I'm happy to report this was exactly like what was served at the party. Even SP agreed this was a restaurant-quality meal. I wanted some extra sauce to toss with the pasta so I increased the white wine and lemon juice but also added chicken broth to mellow out the flavors and add some body. It was perfect. Silky smooth from the flour on the fish and just tangy enough from the lemon juice.

Thanks for an awesome recipe, Melissa!

Tilapia Francese
Slightly adapted from I Was Born to Cook

1/2 cup flour
Salt and pepper to taste
1 egg
2 tablespoons water
3 pieces tilapia filets
1 tablespoon butter
2 tablespoons extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons minced parsley
1/2 lb spagetti or other pasta, cooked according to package directions

Place flour in a pie plate and season with salt and pepper. Beat the egg and water in a second pie plate. Gently coat each tilapia filet with flour on both sides, then place in the egg wash, coating on both side, then put back in the flour and coat on both side.

Heat butter and oil in a non-stick skillet over medium heat. Place tilapia in pan and cook for about 2-3 minutes on each side until golden brown. Add lemon juice and wine and cook for another 5-7 minutes. Do not flip the fish over once the liquid has been added. Remove the tilapia from the pan. Add the chicken broth and season with salt and pepper to taste.

Top the tilapia with some of the sauce and garnish with lemon slices and chopped parsley. Toss the spaghetti or pasta with the rest of the sauce. Serve immediately.

Parmesan Tilapia with Roasted Tomatoes

We don't eat enough fish, especially since we discovered we just don't like salmon. In an effort to continue eating healthier, I've been on the lookout for fish recipes that don't sacrifice flavor. Enter this recipe for Parmesan Tilapia that's been circulating on my favorite food blogs for awhile now.


It may seem like Parmesan, mayo and butter on top of fish negates any healthy properties this recipe might have, but you're using so little of each and spreading it over 4 filets. I wanted to cut the richness of the topping while using up a few grape tomatoes that needed to be eaten, so I added a roasted tomato and basil topping. It was the perfect accompaniment, light and summery and packed with delicious tomato flavor.


Since I've never used my broiler (mine isn't in my oven) I just baked the fish. The topping didn't get brown and bubbly, but the flavor was still amazing, especially when paired with the roasted tomatoes. This is a simple, delicious meal that takes practically no time to make. I served it with roasted asparagus that cooked alongside the fish. Perfection.

Parmesan Tilapia with Roasted Tomatoes
Modified from Mrs. B Cooks, as seen on The Way to His Heart

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1/4 cup basil leaves, lightly packed, finely minced
1 lb tilapia filets
1/4 cup Parmesan cheese, shredded
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon minced fresh garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon onion salt
Ground black pepper to taste

Pre-heat the oven to 350. Toss tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 30 minutes until soft. Allow to cool slightly, then remove skins (optional). Toss in a bowl with the minced basil and any juice from the baking sheet.

Switch on the broiler or keep the oven at 350. Line a baking pan with foil and spray with cooking spray. Arrange tilapia filets in a single layer on baking pan. Broil a few inches from heat for 2 to 3 minutes, or cook for 8 minutes. Flip the filets over and broil for an additional 2 minutes (only do if broiling).

In a small bowl, combine the Parmesan cheese, butter, mayonnaise, lemon juice, garlic, Italian seasoning, onion salt, and pepper. Mix well and set aside.

Remove the fish from the oven and cover filets with Parmesan cheese mixture on the top side. Return to broiler and continue cooking until the top is lightly browned and the fish flakes easily with a fork. If baking, cook another 8 minutes. Remove the fish from the oven. Place one filet on each of 4 plates and top with some of the roasted tomatoes. Serve immediately.

Recipe Swap - Poached Salmon with Creamy Piccata Sauce

Want to see what other Healthy recipes were made during the swap? Here is the link to the Healthy Recipe Swap Roundup

Since many people make one of their New Years resolutions to eat healthier and/or lose weight, I thought a Healthy Recipe Swap would be a good idea. I've been trying to lose some weight myself and have been very successful so far, although admittedly it isn't because I'm buying low-fat foods or using whole wheat pasta. I'm just eating less of the full-fat things I like. I know, I know, that isn't the best choice. But I just can't deny myself the things I love and I love food.

The recipe I received for the swap was Poached Salmon with Creamy Piccata Sauce. I was planning to sub the salmon for cod or halibut, but when SP went to the store he told me both cod and halibut were way too expensive ($30/lb for halibut? Seriously? I can buy filet for that much money). So despite not being a huge fan of salmon, we went that route.


This was definitely an easy recipe to make and I'd venture it's pretty healthy since you're poaching the salmon instead of pan-searing it (which is the only way I've liked it in the past). The sauce was really good, but a little thin. I think some cornstarch would have helped to thicken it up a bit. And no, I didn't use reduced-fat sour cream. I also subbed parsley for the dill since I don't cook much with dill and didn't want to have the leftovers go to waste.

Poached Salmon with Creamy Piccata Sauce
Cheese Curd in Paradise

1 pound center-cut salmon fillet, skin removed and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1 tablespoon chopped fresh dill or parsley

Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.