6 oz cubed pineapple, fresh or canned, natural juice only, quartered
1/2 oz fresh ginger, skin removed and minced or grated
1 Haas avocado, halved and pit discarded
2 Tbsp honey
6 oz radishes, cut into 1/2" pieces
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Preheat oven to 400°F.
Soak banana leaves in hot water just to soften, about 1 minute. Lay flat on clean, dry surface. Season tilapia with spice mix and salt. Stack tilapia, alternating with sliced lime. Wrap over long sides of banana leaves and then tuck in short sides to create a packet. Place seam-side down on baking sheet.
Cook tilapia until opaque and cooked through, about 12 minutes.
While tilapia cooks, heat 1/2 tsp olive oil or coconut oil in pan over medium-high heat. When oil is shimmering, add pineapple and ginger and cook until pineapple is lightly caramelized, about 5 minutes. Add salt and pepper to taste, remove from heat.
To make the salad, scoop out avocado flesh and cut into 1/2" pieces, discarding skin. In a large bowl, whisk together honey, juice of remaining lime, and 1 Tbsp olive oil. Add salt and pepper to taste. Add avocado and radishes and toss gently.
Divide banana leaves and salad evenly between 2 plates. Unwrap leaves, discarding if desired. Top tilapia with pineapple salsa and serve.
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