Gluten Free Cuban Style Tilapia Salad Recipes

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CUBAN-STYLE TILAPIA SALAD



Cuban-Style Tilapia Salad image

Betty Crocker Cookbook for Women shares a recipe! What's for dinner? How about a main-dish salad with good-for-you fish. You can have this one on the table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1/2 cup pineapple juice
1 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon canola oil
1/4 teaspoon seasoned salt
4 tilapia or other mild-flavored fish fillets (about 5 oz each)
Cooking spray
2 tablespoons lime juice
1/2 teaspoon seasoned salt
4 cups mixed salad greens
2 cups fresh or canned (drained) pineapple chunks
1/4 cup fresh mint leaves

Steps:

  • In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
  • Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
  • Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.

Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 12 g, TransFat 0 g

GLUTEN-FREE CUBAN STYLE TILAPIA SALAD



Gluten-Free Cuban Style Tilapia Salad image

What's for dinner? How about a main-dish salad with good-for-you fish. You can have this one on the table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1/2 cup pineapple juice
1 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon canola oil
1/4 teaspoon seasoned salt
4 tilapia or other mild-flavored fish fillets (about 5 oz each)
Cooking spray
2 tablespoons lime juice
1/2 teaspoon gluten-free seasoned salt
4 cups mixed salad greens
2 cups fresh or canned (drained) pineapple chunks
1/4 cup fresh mint leaves

Steps:

  • In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
  • Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
  • Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.

Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 12 g, TransFat 0 g

TILAPIA SALAD



Tilapia Salad image

A wonderful mixture of fresh flavors that make it feel like summertime in no time!

Provided by aya

Categories     Spinach Salad

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 tilapia fillets
1 ½ tablespoons Chinese five-spice powder, or as needed
salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
1 orange bell pepper, diced
1 grapefruit, peeled and sectioned
1 tomato, diced
1 avocado - peeled, pitted and diced
2 tablespoons Asian-style salad dressing
1 ½ tablespoons toasted almonds, chopped

Steps:

  • Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat.
  • Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 20.6 g, Cholesterol 20.4 mg, Fat 17.3 g, Fiber 6.6 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 163.9 mg, Sugar 8.4 g

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