Lemon Lime Steamed Fish and Pineapple Salsa
Steaming is a fast and healthy way to serve fresh or thawed, frozen fish. Marinating beforehand keeps the preparation simple and accessible, while adding to the flavor and enjoyment.
1 fillet + ¼ salsa mix
Cook time: 10min
2 cups pineapple, diced
½ shallot, minced
¼ cup cilantro leaves, roughly chopped
⅛ teaspoon sea salt (optional; included in nutrient analysis)
½ lemon, zest and juice
1 lime, zest and juice
1 tablespoon mint, chopped
3 tablespoons olive oil
1 tablespoon honey
1 pound tilapia fillets, divided into 4 ounces fillets
Crushed red pepper, to taste
¼ teaspoon sea salt (optional; included in nutrient analysis)
To pepare salsa:
- Combine pineapple, shallot, and cilantro in a small bowl.
- Squeeze the lemon over the ingredients. Add salt, if desired.
- Mix well and serve with the fish fillets.
To prepare fish:
- Place both the lemon and lime zest into a bowl.
- Cut the zested lemon and lime in half and squeeze the juices into the bowl.
- Add the mint to the bowl.
- Whisk in the olive oil and honey, and salt, if desired, until combined well.
- Place the fillets in a small dish or zip lock bag.
- Pour the freshly made vinaigrette onto fish and allow to marinate in the refrigerator for at least 10-15 minutes.
- Heat about one inch of water in a pot large enough to fit a metal or silicone steamer. Ensure the water is simmering before you add the fish.
- Remove the fish from marinade and season each fillet with crushed red pepper.
- Place them in the steamer. Cover and steam the fish for 5-7 minutes over medium heat (cooking time will depend on the size of your fillet). Check for doneness by pricking an end of the fillet with a fork and check to see if it is flakey.
- Serve with salsa and enjoy!