Sounds fancy, right?  It’s not.  But it is super fast, healthy, and reminds me of vacation (which is good when it’s 35 degrees outside).  The downside is that your kids might not like it (mine didn’t).  But it’s so quick that you’ll have time to make them some mac and cheese and cook yourself and nice dinner, too.  Here’s what ya need:

tilapia (or mahi mahi)

cajun seasoning (Tony’s, y’all)

about a half of fresh pineapple (NOT canned, not ever)

half a small red onion

a bunch of cilantro (I use a lot)

juice of a lime and salt

Chop pineapple, red onion, and cilantro and add lime juice and salt. Salsa is done and done. Make the salsa early in the day if you want and keep it in the fridge until dinner. Try really hard not to eat all the salsa with chips before dinner, though.

Thaw tilapia and pat dry with paper towel. Sprinkle with cajun seasoning. Cook in HOT nonstick skillet drizzled with olive oil on one side until it’s brown, about 2-3 minutes. Flip fish and cook the other side, another 2-3 minutes. Serve with rice and pineapple salsa.