Cajun Fish and Pineapple Salsa
A wonderfully tropical Pineapple and bell pepper salsa paired with a fiery and tangy cajun white fish. Roasted together in the oven making this meal a huge win if you're trying to eat healthier this year.
- 4 fillets White fish
- 2 teaspoon Paprika
- 1 teaspoon Oregano
- 1 tablespoon Garlic powder
- ½ teaspoon Cayenne ground
- 1 teaspoon Thyme
- 1 teaspoon Seasoned Salt
- 2 tablespoon Lemon Juice
- ½ cup Pineapple Finely diced
- 1 whole Red bell pepper Diced
- 1 small White onion Diced
- 1 Green onion for garnish
Preheat oven to bake at 425 F. Line a baking sheet with parchment paper.
In a small bowl combine the paprika, oregano, garlic powder, cayenne, salt, and lemon juice. Mix until it forms a paste. Spread paste evenly onto the top of each fish fillet. Place fish in single layer on the lined baking sheet and place in oven to bake for 25 minutes.
While the fish is baking prepare the salsa by dicing the pineapple, bell pepper, and onion into small pieces. Add diced ingredients to a bowl and lightly toss to combine.
At the 15 minute mark of baking time, remove fish from oven and top each fillet with the prepared pineapple salsa. Place back in the oven to bake the remaining 10 minutes. Optional: skip this step and top fish with cold uncooked pineapple salsa after removing from oven