A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish – I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can’t find a good fresh pineapple, I will use canned pineapple tidbits.
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Per Serving: 308 calories; protein 36.9g; carbohydrates 35.3g; fat 3.1g; cholesterol 62.5mg; sodium 83.5mg.