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Blackened Tilapia with Pineapple Salsa

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Ingredients
  

The Pineapple Salsa

  • 1 1/2 cup chopped pineapple
  • 1 large avocado, cubed
  • 1/2 red bell pepper chopped
  • 1 small jalapeno, chopped
  • 2 scallions chopped
  • zest and juice of 1 lime
  • 1/2 tsp salt

The Tilapia

  • 2 lbs tilapia
  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tsp oregano, dried
  • 1/4 tsp granulated garlic
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cajun seasoning
  • olive oil

Instructions
 

  • Make the spice rub: add the paprika and brown sugar to a small mixing bowl and mix with a fork until all the brown sugar is broken up. Add the rest of the spices and mix until combined.
  • Rub each piece of tilapia with a tiny amount of olive oil, and then a generous amount of the dry rub we made earlier.
  • When each piece of fish is evenly coated in spices (all of the dry rub should have been used), place the tilapia on a piece of oiled tinfoil on the grill and cook for around 8 minutes on medium heat. Timing will vary depending on the thickness of the fish, however, 8 minutes should be the average.
  • While the fish is cooking, make the salsa.
  • To a large mixing bowl, add all of the salsa ingredients but the avocado. Mix until evenly combined. Once that is mixed, add the avocado and gently stir until incorporated.
  • Remove fish from the grill and plate. I served my fish and salsa on top of a bed of jasmine rice, however, it could also be served on a bed of romaine, spinach, or arugula.
  • Top the fish with the pineapple salsa, and serve. Enjoy!