Tilapia Salad with Strawberry-Pineapple Salsa

 

1/2

can (8-oz size) crushed pineapple in juice, drained, juice reserved

1

cup fresh strawberries, stems removed, halved

1/4

cup diced cucumber

2

tablespoons chopped fresh mint leaves

1

tablespoon tarragon or wine vinegar

1

medium green onion, thinly sliced (1 tablespoon)

2

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

Cooking spray

1/4

teaspoon seasoned salt

1/8

teaspoon smoked paprika, if desired

2

cups loosely packed fresh spinach

• 1 Set aside 1 tablespoon pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients.
• 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 1 tablespoon reserved pineapple juice, seasoned salt and smoked paprika. 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 spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.