Tilapia with Pineapple Salsa

As I was preparing dinner the other night, hubs walked through the kitchen and saw this:

and said that I needed to take a picture. Being the obedient wife that I am (only by the grace of God as obedience has always been a struggle for me), I did. There is something very satisfying in the act of preparing dishes such as this one. It's like a slow, sweet dance that I perform in my kitchen. A dance that I prefer to dance alone but one which will benefit those that I love. I lined my pan with foil, carefully placed the fish and drizzled it with oil. Next came the cutting board and my favorite knife (does everyone have a favorite knife or is this just another one of my oddities?), herbs and fruits spread across the counter top, each waiting their turn to contribute their delishishness to my dish. 

First the pineapple. Top and bottom cut off for my backyard chickens to feast upon. Slicing the pineapple in half and carefully shaving off the skin so that only the sweet, juicy fruit remains. Fingers sticky from dicing up the pineapple, I place the fruit on top of the fish. I love touching my food (yes, I'm sure another oddity). A few pieces stolen to taste, rinse my fingers and move onto the next. Tomatoes halved and quartered. Squishing garlic (no need to mince for this recipe). Chopping chives, green onions and cilantro (my favorite of herbs). Each ingredient sprinkled on top of dinner. Squeezing the orange and lime, juice topping the goodness that will soon fill our bellies. As I top my creation with foil, pinching the edge of the bottom to the top, I am filled with joy and anticipation. Joy from the act of creating. Anticipation to share this joy with my family in the form of nourishment for their bodies. 

The tilapa was served on a bed of jasmine rice and accompanied by green beans and a salad. 

The green beans (frozen) were simply tossed with Wildtree Roasted Grapeseed Oil, a little salt and pepper, a handful of Parmesan cheese and baked for 30 minutes. 

The spring salad was topped with my favorite homemade dressing (Wildtree Roasted Garlic Grapeseed Oil, balsamic vineagar, and Wildtree's OPA! Seasoning), tomatoes and sunflower seeds. 

Printable recipe: Tilapia with Pineapple Salsa