Ingredients
1 lb tropical fruit salad (fresh pineapple, strawberries, kiwi)
1/2 cup grape tomatoes
2 tablespoons fresh cilantro (finely chopped)
1 1/2 lb snapper (tilapia or basa) fillets, thawed
1 tablespoon balsamic vinegar
1/2 teaspoon seasoned pepper blend
Cooking spray

Prep

• Cut fruit into small pieces.
• Cut tomatoes into halves or quarters.
• Chop cilantro.
• Check fish for bones.

Steps

1. Combine fruit, tomatoes, cilantro, and balsamic vinegar for salsa.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with seasoned pepper (wash hands). Remove pan from heat; coat with cooking spray. Place fish in pan; cook 2–3 minutes on each side or until fish is opaque and separates easily. Serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 2.5g; CHOL 60mg; SODIUM 75mg; CARB 16g; FIBER 2g; PROTEIN 35g; VIT A 8%; VIT C 135%; CALC 8%; IRON 4%

Ingredients
1 clove fresh garlic
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 bag romaine salad blend (8–10 oz)
1 cup grape tomatoes
1/4 cup fresh pre-diced red onions
1 avocado

Steps

1. Cut garlic clove in half and rub the cut edges over inside of salad bowl (discard garlic). Add oil and vinegar; whisk until well blended.
2. Add salad blend, tomatoes, and onions. Cut avocado into bite-size pieces. Add to salad; toss to blend. Serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 20mg; CARB 10g; FIBER 5g; PROTEIN 2g; VIT A 25%; VIT C 30%; CALC 4%; IRON 4%