TILAPIA SALAD, CUBAN-STYLE

Tilapia and salad:

4 Tilapia or other mild-flavored fish fillets (cod or sole), about 5-ounce each
2 Tablespoons lime juice
½ Teaspoon seasoned salt
4 Cups mixed salad greens
2 Cups fresh or canned (drained) pineapple chunks
¼ Cup fresh mint leaves

Dressing:

½ Cup pineapple juice
1 Teaspoon grated lime peel
2 Tablespoons lime juice
1 Tablespoon canola oil
¼ Teaspoon seasoned salt

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.

Serving size: 1 fish fillet
Calories: 230
Fat: 5 g
Cholesterol: 75 mg
Carbohydrate: 17 g
Protein: 28 g
Sodium: 390 mg

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