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04 Mar 2010 Leave a Comment
Spicy Tilapia with Pineapple-Pepper Relish
2 teaspoons oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 6-ounce tilapia fillets
1/2 cups chopped fresh pineapple chunks
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges
Pre-heat oil in large skillet over medium heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
Coconut Rice
Substitute light coconut milk for some of the water to cook it. Use 2:1 ratio and prepare rice in MP5. For 3+ cups use Rice 2, less use Rice 1.
Pineapple Upside-Down Cake
1 box yellow cake mix
1 can pineapple rings
1 yellow squash
½ cup brown sugar
2 eggs
Pre-heat electric skillet to 275 degrees. Add eggs, squash and pineapple juice to cake mix (enough to make thick consistency). Layer bottom of electric skillet with pineapple rings and sprinkle with brown sugar. Top pineapple rings with cake mixture. Cover and bake 25 minutes.
