Tuesday, May 18, 2010

Pineapple Baked Tilapia

One of my favorite gifts from my bridal shower was a book of recipes from all of my family and friends. I adapted this recipe from a recipe from my friend, Breana. Originally the recipe was for chicken, but I forgot to thaw some! So, I decided to make a few changes to the amounts and use it on tilapia. There was a little bit of clean up with this recipe because of the pineapple juices. Nothing too bad, and the taste of the fish is worth it. This is a perfect summer tilapia recipe, light and fresh!
2 tilapia fillets
8 oz. crushed pineapple
1/4 c. brown sugar
2 tbs. lemon juice
1 1/2 tbs. mustard (I used brown)
2 tsp. soy sauce
aluminum foil (2 square pieces)

1. Mix all ingredients in a small bowl.
2. Season tilapia with salt and pepper.
3. Place tilapia on one piece of aluminum foil. (one piece on each)
4. Coat tilapia with pineapple mixture.
5. Fold foil around tilapia.
6. Place foil on cookie sheet, ready to bake. (My juices leaked a little, so I recommend using a cookie sheet underneath)
7. Bake on 400 for 15-20 minutes or until fish flakes apart. ]
8. Unwrap foil and enjoy.
**I recommend serving it with jasmine rice and pouring remaining pineapple over rice. Delicious!


  1. This sounds delicious. I can't wait to make it!!!

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  3. Thank you so much! This recipe is awesome and so easy to make. It's much better than an alternate boring baked fish. I was a bit shy of brown sugar, so I used coconut palm sugar, and it still turned out great, with fewer carbs and calories. Thank you!


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