Cuban-Style Tilapia Salad

 

1/2

cup pineapple juice

1

teaspoon grated lime peel

2

tablespoons lime juice

1

tablespoon canola oil

1/4

teaspoon seasoned salt

4

tilapia or other mild-flavored fish fillets (about 5 oz each)

Cooking spray

2

tablespoons lime juice

1/2

teaspoon seasoned salt

4

cups mixed salad greens

2

cups fresh or canned (drained) pineapple chunks

1/4

cup fresh mint leaves

• 1 In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
• 2 Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
• 3 Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.