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Fish Fillets with Tomatillo-Pineapple Salsa

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Servings: 4
  • Course: Main Dish

A Caribbean-style fresh salsa tops simple baked fish with hot and fruity flavor. Serve with a brown and wild rice blend, if desired.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!


  • 4 5-ounce fresh or frozen white fish fillets, such as tilapia, cod, or flounder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 cup chopped fresh tomatillos (about 6 ounces)
  • ½ medium avocado, chopped
  • ½ cup chopped fresh pineapple
  • ¼ cup finely chopped red sweet pepper
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 teaspoon adobo sauce from canned chipotle chile peppers
  • Lime wedges (optional)
  • Reynolds Wrap® Aluminum Foil


Step 1

Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with Reynolds Wrap® Aluminum Foil; set aside. Arrange fish in a single layer in the prepared baking pan. Sprinkle with salt and black pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.

Step 2

Meanwhile, for salsa, in a medium bowl, combine tomatillos, avocado, pineapple, sweet pepper, cilantro, lime juice, oil and adobo sauce. Spoon salsa over fish. If desired, serve with lime wedges.

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