- 4 six-ounce tilapia fillets
- 1/4 teaspoon Kosher salt
- 1/2 cup crushed pineapple canned in 100% juice, well-drained
- 1 plum tomato, diced
- 1 teaspoon chili paste, such as sriracha (or more to taste)
You can make this recipe with tilapia or any other mild white, flaky fish like cod or haddock. I top the fillets with a super-simple pineapple relish that has just three ingredients—and the entire dish is ready to serve in about 20 minutes.
- Prep time
- Total Time
Preheat the oven to 375°F. Line a baking sheet with aluminum foil, and coat the foil with oil spray.
Place the tilapia fillets on the prepared baking sheet and season them with the salt.
In a small bowl, combine the pineapple, tomato, and chili paste. Divide the topping evenly among the tilapia fillets.
Bake for 12 to 15 minutes, or until the tilapia flakes easily with a fork.