Photo Credit: Jewish Press

Are you looking for an innovative and fun dish to add to your Shavuos menu? Look no further! I decided to share an original recipe for a light, healthy tilapia dish to save your calories for that coveted cheesecake.

First, the bright and beautiful colors of this dish will wow your family and guests. Second, this dish is parve and can be served as a lighter alternative to heavy meat or carb-laden cheesy pasta on Shavuos. Don’t think that cucumbers and pineapple go well together? Think again, because the crunch of the cucumber and the sweetness of the pineapple merge together to make an outstanding and refreshing relish. This salsa will really enhance any type of fish.

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Wishing everyone a chag sameach! If you try it, let me know how it comes out! #timeforsometilapia

 

Seared Tilapia with Cucumber Pineapple Salsa

Main ingredients:

1 can coconut milk
2 cups water
2 cups white basmati rice
5 fillets fresh tilapia
Juice of 1 lime
Juice of 1 lemon
4 kirby cucumbers
1 pineapple
1 jalapeno pepper
1 teaspoon of honey
Kosher salt and pepper
Flour (to dredge fish)

 

Create this Dish:

Pour the can of coconut milk into a small saucepan, along with the water. Bring to a boil and add rice. Simmer on low until the rice has been completely cooked.

Dice the pineapple, cucumbers, and jalapeno into very small pieces for the salsa. Squeeze on the lime and lemon juices and a little honey.

Let the salsa marinate in the fridge until ready to serve.

Pat the tilapia fillets dry. Season with salt and pepper on both sides, then lightly coat the fish in flour. Fry in hot olive oil until the fish has been cooked through and is perfectly seared.

Layer the coconut rice on a plate with the tilapia fillet on top. Finish off with the cucumber pineapple salsa. Enjoy!

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