‘Tis the season for fresh fish around the Shull house. I don’t know what it is…but I cannot get motivated to eat tilapia in January. In January, I want beef, chili, stew…hearty. But in May? I want light, fresh and simple. Thus…my Pineapple Lime Tilapia. I served it with roasted green beans (pop them in the oven at 425 degrees dressed in olive oil, pepper and sea salt for about 45 minutes…you can go up to an hour for extra crispy green beans!…and if you want, squeeze a little lemon juice on them when they come out) and wild rice. Dinner is done. And dinner is delish!
This recipe serves four.
4 tilapia filets
1 (20 oz) can of crushed pineapple, the juice drained into a measuring cup and pineapple reserved
the zest and juice of one lime
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat your oven to 350 degrees.
Line a baking sheet with foil and lightly spray with Pam. Set aside.
Take a large freezer bag and place your fish fillets inside. Add in the juice of your crushed pineapple and the juice of your lime (reserve the zest!) along with about a 1/4 cup of EVOO and a big pinch of salt and pepper. Seal the bag and pop in the fridge for 15 to 60 minutes. When you’re ready to bake, remove the bag from the fridge, discard the marinade and carefully remove your fillets. Place the fillets on your prepared baking sheet and pop in your oven. Flip the fillets over after 8 minutes and continue baking another 8 minutes or so.
Remove fish from oven and garnish with the crushed pineapple pieces you reserved and the lime zest. Serve alongside your rice and roasted green beans.
Dinner is done!
And PS: you can also grill up your fish after it’s been in your marinade too! Easy!