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Cilantro-Chipotle Tilapia with Pineapple Salad

Serves 4

Ingredients
• 1 1/2 cups chopped cilantro
• 2 tablespoons vegetable oil
• 1 tablespoon chopped canned chipotles in adobo
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 4 (6-ounces) tilapia fillets

Preparation
Preheat broiler.
Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, and then coat fish with sauce.
Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Nutrition Information
per serving (4 servings)
• Calories228
• Carbohydrates0 g (0%)
• Fat10 g (15%)
• Protein34 g (69%)
• Saturated Fat1 g (7%)
• Sodium128 mg (5%)
• Polyunsaturated Fat2 g
• Fiber0 g (1%)
• Monounsaturated Fat6 g
• Cholesterol85 mg (28%)

Pineapple Salad

Makes 4

Ingredients
• 1 (3-pound) pineapple, peeled and diced
• 1/2 pound jicama, peeled and cut into 1/4-inch pieces
• 1 (7-to 8-ounce) avocado, cut into cubes
• 1 small red onion, thinly sliced (1/2 cup)
• 2 tablespoons olive oil
• 1 tablespoon distilled white vinegar

Preparation
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

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