Parchment Baked Tilapia with Strawberry-Avocado Salsa


1 cup finely chopped strawberries
1/3 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeno pepper
1/2 teaspoon sugar
1 1/2 pounds tilapia fillets (about 4 fillets)
1/8 teaspoon salt
Lime zest
Lime juice
1 tablespoon cilantro
4 teaspoons red onion
4 teaspoons butter


Combine strawberries and next 7 ingredients in a medium bowl; toss gently.

Preheat oven to 350°. Fold 4 pieces of parchment paper (12 by 14 in. each) in half to form 7- by 12-in. rectangles and cut them into half-heart shapes as large as the paper allows. Unfold into hearts. Place a fish fillet to one side of center of each heart and sprinkle with 1/4 of the salt. Spread each fillet with salt, cilantro, lime zest, a squeeze of lime juice, and red onion . Top with 1 teaspoon butter. Fold papers over fillets and crimp edges to close (see "How to Make a Parchment Packet," below).

Put packets on a baking sheet and bake 15 minutes, or until the fish is opaque and flakes easily in the center; if necessary, cook 5 minutes more. Serve with salsa.

How to Make a Parchment Packet: Fold a piece of parchment paper, about 2 1/2 times the size of what you'll be cooking, in half and cut it into a half-heart shape. Unfold, fill one half with the ingredients, and fold the other half over to enclose. Starting at the top of the heart in the center of the dip, fold about 1/4 in. of the edge toward the center and start rolling this "hem" around the edge, crimping the roll as you seal it. When the roll reaches the bottom tip of the heart, twist to seal. When using aluminum foil, simply fold foil over contents and crimp edges to seal.

Calories: 130 calories, Fat: 7g

Barbra Crumpacker, RD, LD
WSWG TV 415 Pine Avenue Suite 100 Albany, GA 31701
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