YIELD: 12 servings

12 (5-7 oz.) Tilapia fillets
2 Tbsps. corn oil
2 Tbsps. soy sauce

SALSA:
1³ /4 cup pineapple tidbits
5 Tbsps. red pepper, diced
5 Tbsps. green pepper, diced
5 Tbsps. red onion, diced
5 Tbsps. fresh cilantro, chopped
4 tsps. fresh lime juice
¹ /4 tsp. lime zest
6 Tbsps. apricot preserves

1. Combine oil and soy sauce; mix well. Brush both sides of fillet with mixture.
2. Grill 3-4 minutes on each side until done.
3. Combine all ingredients for the salsa in a medium bowl. Season to taste with salt.
4. Serve ¹ /4 cup of salsa over each fillet.

Recipe from Becky Morrow, Chef, Foods and Nutrition, Memorial Medical Center, Springfield, IL.