Spicy Pineapple Salsa Tilapia with Red Cabbage and Apple Salad

Tonight’s dinner is on the healthy side. I seasoned thin tilapia fillets with mixture of salt, ground red pepper and Cajun spices. I then baked them in a 450 degree for about 8-10 minutes until the flesh just turned white. Watch them carefully. They can get over cooked in a matter of seconds.
Then I covered them with the salsa which was a mixture of onion, tomato, pineapple, and cilantro with some salt and lemon juice thrown in for good measure. The sweet and sour salsa was a great contrast to the rather spicy fish. So good and so healthy!

I served it with a chilled salad that I made from grated red cabbage, chopped celery, and thinly sliced apples. The dressing is a mixture of mayonnaise, apple cider vinegar, salt, pepper, and squeeze of lemon juice. The crunch from the apples, cabbage, and celery made eating the salad almost as addicting as popping bubble wrap. The dressing was tangy and made it a great compliment for the spicy fish. It’s even better the next day so make it ahead for a picnic.
I guess you could serve it with a nice white wine, but I serve everything with a red wine. Tonight’s was Black Swan Cabernet. Not bad for $4.99

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