Tilapia Burgers with Tropcial Fruit Salsa

Tilapia Burger with Tropical Fruit Salsa

Tilapia Burger with Tropical Fruit Salsa


Summer officially begins in a few weeks, but here in Arizona it is officially summer in my book. It’s been over 100° all last week, and it’s not letting up for the next few days. In spite of the heat, I love summer–with the air conditioner. I get to enjoy eating my favorite meals: plenty of salads, fruits and vegetables. These foods are crisp and fresh and eating them is a great way of cooling off.

This week Sarah is hosting The Food Matters Project, and the healthy recipe she’s chosen is Mexican fruit salad with grilled fish. Since I recently posted grilled ono with mango salsa, I decided to make variation of tilapia burgers with tropical fruit salsa. You can find Mark Bittman’s original recipe on Sarah’s page.

If you would like to see what the other participants have created, click here. Check the upcoming schedule if you would like to join the group. What creative concoction would you come up with?


Servings: 6-7

Prep Time: 30 minutes

Cook Time: About 6 minutes

Photo by Mireya

Photo by Mireya


Ingredients for the Salsa:

 2-1/2 cups chopped pineapple

1-1/2 cups chopped papaya

1/2 cup chopped cilantro

1 Serrano chili pepper, minced  (or more if you like it spicier)

½ cup red onion, finely chopped

Pinch salt


Ingredients for the Fish Burgers:

1-1/2 pounds tilapia

¾  cup whole wheat bread crumbs, finely ground

1 egg white

1-½ tablespoons olive oil

½  red onion, finely chopped

5 green onions, finely chopped

1-1/2 teaspoons minced garlic

1 teaspoon salt

1/4 teaspoon white pepper


Procedure for the Tropical Fruit Salsa:

1. Mix all the ingredients and a bowl and put it in the refrigerator to chill.


Procedure for the Fish Burgers:

1. Pour 1-1/2 tablespoons of olive oil into a small pan and sauté the red onion and garlic until they are transparent, and then set the pan aside.

2. Chop the tilapia into chunks about 2 inches square, and divide the fish into two batches.

3. Place the first batch of fish in the food processor and give about four short pulses on the switch being careful not to over process. You don’t want the fish to be pasty; there should still be some small flakes left. Place the ground fish in a medium bowl and set it aside. Process the second batch of fish and then add it to the bowl with the other ground fish.

4. Add the egg white, bread crumbs, sautéed red onion and garlic, chopped green onions, salt and white pepper, and stir well. If the mixture doesn’t hold together well, add another ¼ cup of breadcrumbs.

5. Pour a small amount of oil on a flat grill and spread it around well. Cook the fish cakes about three minutes on each side until the cakes reach an internal temperature of 155°.


Serving Suggestion: Eat the fish cake on a bun, or serve with a side of quinoa.

Tip: If you have any left over salsa, serve it on top of a quesadilla. It’s really yummy.






This recipe is also posted at the Pennywise Platter


Recipe: Baked Tilapia with Fennel and Green Olives

If you’ve never tasted fennel you’re in for a surprise–pleasant, or unpleasant–but a surprise. For me it was one of those first time experiences: like the first day at school, first solo bike ride, first kiss. My first taste of fennel was pleasingly memorable. I tasted it in a sausage dish that I watched Lydia Tucci, of Lidia’s Italy, prepare. The original recipe is and Italian sausage dish with fennel and green olives. I find that the flavor of fennel strong and not something I want to eat often, but it’s delicious! But, I wanted something healthier to eat than sausage, so I adapted her recipe and made baked tilapia with fennel and green olives, and I have to say, it’s a winner. It’s easy, tasty, healthy, and it’s good for you. *Don’t forget the olives like I did until after I took the photo.

Photo by Mireya


4 tilapia filets

1 medium bulb fennel

1/2 onion, sliced crosswise to 1/4 inch thickness

4 garlic cloves, peeled and sliced thinly

1 Tablespoons lemon juice

1/3 cup white wine, or white vermouth

1/3 cup green olives, with the pit

1-1/2 Tablespoons minced parsley

5-6 slices lemon


  1. Gather together the ingredients, and preheat oven to 400°.
  2. Put the tilapia on a plate and rub half of the garlic over the tilapia along with a tablespoon of olive oil. Season with salt and pepper and set it aside.
  3. If the outer leaves of the fennel bulb are tough, trim and discard them. Cut the fennel into 1/4 inch lengthwise strips.
  4. Prepare a 10 inch saute pan with 2 tablespoons olive oil and begin to saute the fennel. After approximately 5-7 minutes, when the fennel is beginning to wilt, add the sliced onion and the garlic. Remove the garlic that is on the fish and add it also to the saute pan. Saute the onion with the fennel for another 5 minutes and then remove the vegetables from the pan and place them on a plate.
  5. Place the tilapia filets in the saute pan. Cover the fish with the vegetables and sprinkle the parsley on top. Pour the lemon juice and the vermouth over the fish and toss the lemon slices and olives in the pan.
  6. Bake for 10 minutes.

Try this recipe for baked tilapia with fennel and green olives, and serve it with polenta or brown rice along with a green salad and enjoy this new flavor!