Pineapple-Peppercorn Vinegar

Ingredients Weight Measure
Golden pineapple cores 1 cup
Peppercorns, whole, assorted 1/2 Tbsp.
Rice wine vinegar 2 cups

Pineapple Chips

Ingredients Weight Measure
Nonstick pan spray as needed
Water 1/2 cup
Granulated sugar 1/2 cup
Golden pineapple 1 ea.

Pineapple-Lime Vinaigrette

Ingredients Weight Measure
Pineapple-Peppercorn Vinegar 1-3/4 cups
Limes, juiced 4 ea.
Red onions, small dice 1 cup
Thyme, fresh, chopped fine 2 Tbsp.
Parsley, fresh, chopped 1 Tbsp.
Mustard, whole grain 2 Tbsp.
Honey 1 cup
Kosher salt 1/2 tsp.
TABASCO® brand Original Red Sauce 1/4 tsp.
Olive oil 3/4 cup

Blackening Spice

Ingredients Weight Measure
Paprika 1/2 cup
Chili powder, light 1/4 cup
Onion, granulated 1 Tbsp.
Garlic, granulated 1 tsp.
Cumin, ground 1/2 tsp.
Black pepper, ground 1/4 tsp.
Oregano, ground 1/4 tsp.

Blackened Tilapia Salad

Ingredients Weight Measure
Tilapia fillets, boned, skinned 18 8-oz.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Thyme, fresh, chopped fine 1 Tbsp.
Limes, juiced 2 ea.
Red onion, sliced 1/2 cup
Golden pineapple, chopped 1/2 cup
Olive oil 1 Tbsp.

Salad Components

Ingredients Weight Measure
Lettuce, Boston, Bibb or Butter 2 lbs.
Baby spinach 2 lbs.
Spring mix 2 lbs.
Golden pineapple, cored, brunoise 3 cups
Red onion, sliced thin 2 cups
Cucumber, seedless, sliced 108 slices
Tomatoes, cherry, cut in half 45 ea.
Pineapple chips 108 ea.
Sour cream, fat free, stored in a squirt bottle 2 cups


  1. For the Pineapple-Peppercorn Vinegar, cut pineapple cores into 1/2" cubes and combine with peppercorns and vinegar. Cover and let stand in direct sunlight (a window ledge is perfect) for at least 1 week; 1 month is preferable. Strain through a coffee filter and store at room temperature.
  2. For the Pineapple Chips, spray a cookie sheet lined with parchment paper liberally with nonstick pan coating. Bring water to a simmer and stir in granulated sugar to dissolve; set aside.
  3. Cut away the outside of the pineapple, being sure to remove all the eyes. On a deli slicer (or ultra thin by hand), slice pineapple as thin as possible so that it holds its circular shape. Carefully immerse each slice into simple syrup and remove, draining off excess and lay on the prepared pan, without the slices touching each other. Store pineapple slices in a well-ventilated area to dehydrate, or in a gas oven, turned off, overnight (may take two, depending on oven) to dry completely until crisp.
  4. For the Pineapple-Lime Vinaigrette, combine all ingredients (except oil) in a blender and puree until smooth. Slowly drizzle in oil to create emulsion. Cover and refrigerate overnight.
  5. For the Blackening Spice, combine all ingredients until evenly distributed.
  6. For the Blackened Tilapia Salad, combine all ingredients and coat fillets top and bottom. Let stand, marinating for 1 hour.
  7. Preheat a cast iron pan over medium-high heat. Brush all marinade off fillets and pat dry with a paper towel. Lightly coat one side of the fillet with the Blackening Spice. When the pan is lightly smoking, add fillets to the pan, spice-side down and cook for 2 minutes, or until edges of fillets start to curl. Carefully turn fillets over and cook for about 1 minute more. Remove from the pan to a clean paper towel to await plating.
  8. To plate, start by placing a bed of Boston lettuce on the bottom of a 12" plate. In a large mixing bowl, combine spinach, spring mix and brunoise of pineapple. Gently pour dressing around the inside rim of the mixing bowl, as to not top the greens directly with dressing. Carefully toss and divide equally among the 18 plates, leaving the pineapple in the bottom of the bowl. When finished, go back and distribute pineapple to the center of each plate to create a bed for the fish. Evenly arrange remaining garnishes around the salads and top with the tilapia fillet. To complete, decoratively top fillets with the sour cream reserved in the squirt bottle.

Yield: 18 servings