1 16-oz. package old fashioned or tricolor coleslaw
2 cups diced fresh pineapple
½ cup thinly sliced Vidalia onion
½ cup fresh cilantro leaves
1 large fresh jalapeno, seeded and finely chopped
? cup olive oil
3 tablespoons fresh lime juice
1 teaspoon honey
¾ teaspoon salt, divided
¼ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon cumin
4 5-oz. tilapia fillets
Combine coleslaw, pineapple, onion, cilantro and jalapeno in a large bowl.
Whisk together oil, lime juice, honey, ½ teaspoon salt and the pepper in a small bowl. Pour oil mixture over coleslaw mixture, and toss to coat. Let stand at least 15 minutes before serving.
Stir together chili powder, cumin and remaining ¼ teaspoon salt, and rub all over fish fillets.
Heat a large nonstick skillet over medium-high heat. Coat skillet with cooking spray, and add fish. Cook 2 to 3 minutes on each side or until fish flakes easily with a fork. Serve fish with slaw.