Plated shot of blackened tilapia with pineapple salsa

Blackened Tilapia with Pineapple Salsa

A simple, healthy, and delicious mix of sweet and savory! Perfect for anyone looking for a simple dinner.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal


  • 1 lb Tilapia
  • 5 tbsp jalapeño finely diced
  • 1 medium red onion
  • 1 bunch cilantro chopped
  • 3 limes cut into wedges
  • 1 cup basmati rice
  • 2 1/2 tbsp olive oil
  • 1 tsp garlic minced
  • 1 15 oz can black beans drained and rinsed
  • 3 cups diced pineapple
  • Salt and pepper to taste


Ingredient Prep

  • Dice a jalapeño to get 5 tablespoons. Split into 3 and 2 tbsp portions.
  • Halve a red onion. Cut half of that half into thin strips to get about 3/4 cup. Finely dice the other half to get 1/2 cup.
  • Finely dice cilantro to get 3/4 cup (for salsa; measure 3/4 cup loosely and then finely dice) and 2-3 tablespoons (for rice).
  • Zest and juice limes to get 4 tablespoons juice and 1 teaspoon zest. Cut the remaining lime into wedges to serve alongside plates.

Black Bean Rice

  • In a small pot, cook rice according to package directions.
  • In a large nonstick pan (the same one you’ll use for the fish later on), add 1 tbsp olive oil and heat to medium-high heat.
  • When oil is shimmering, add 1 tablespoon diced jalapeño and thinly sliced red onion (3/4 cup). Sauté, stirring frequently, until softened.
  • Add garlic and stir for about 30 more seconds.
  • Add in black beans and stir until warmed through, 2-3 more minutes.
  • Remove from heat and then add black bean mixture to the cooked rice. Add the juice of 1 lime (2 tablespoons lime juice) and 2-3 (or to taste) tablespoons diced cilantro.
  • Season rice mixture to taste with salt and pepper. Toss and taste for seasoning; adjust according to personal preference. Cover to keep warm and set aside.

Pineapple Salsa

  • Zest and juice 1 lime to get 2 tablespoons juice and 1 teaspoon zest (avoid the white pith).
  • Add to a bowl along with the 3/4 cup diced cilantro, remaining 2 tablespoons diced jalapeño, remaining 1/2 cup diced red onion, and diced pineapple.
  • Add salt and pepper to taste. Stir until combined and set aside.

Blackened Tilapia

  • Heat 1 and 1/2 tablespoons olive oil in the large nonstick pan (same used for the beans/jalapeño) over medium-high heat.
  • Pat tilapia dry with paper towel, season with salt and pepper, and gently rub in seasoning to all sides of the fish.
  • When oil is shimmering, add tilapia. Fry until browned on bottom, 3-5 minutes. Work in batches as needed.
  • Flip and cook until spices are blackened and fish is cooked through (opaque and flakes easily with a fork) about 3-5 more minutes.
  • Remove fish from the heat. Season with salt and pepper to taste if needed.
Keyword Tilapia