Tilapia and Pineapple Salsa Spoons


  • 2 Tilapia fillets, prepared
  • 1 Golden pineapple
  • 1 Red onion
  • 1 Jalapeno
  • 1 Red bell pepper
  • 2 Limes
  • 1/4 cup Olive oil
  • 1/4 bunch Cilantro, rough chopped
  • Salt & pepper, to taste
  • 4-5 large leaves of Shiso or another leafy green
  • 2 dozen decorative teaspoons



  1. Peel and core pineapple and mince extra fine. Place in mixing bowl.
  2. Fine mince red onion, jalapeno and red bell pepper, then fold into pineapple.
  3. Squeeze the juice of the limes over the pineapple mixture. Add olive oil and cilantro. Season with salt and pepper, mix well.
  4. Arrange Shiso leaves or leafy greens flat on a platter. Place empty spoons on top of the leaves face up. The leaves will act as a grip for the spoons so they do not slide on the plate.
  5. Cut prepared Tilapia down the middle lengthways and then twice the short way to make six even bite-size pieces.
  6. Fill each spoon with a small amount of pineapple salsa, top with Tilapia and serve.

Yield: 2 dozen spoons
This salsa also pairs well with pita or tortilla chips or as a cracker or bruschetta topping.

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