This is a nice fresh, no-brainer of a salsa that I posted ages ago (my 2nd post!) served with baked salmon . Would no doubt be wonderful on chicken as well. When it's so dagblam hot out (105!) nobody wants the oven on for long, so the broiler is my friend. Dirtying a grill pan just seemed like too much trouble, so I broiled the zukes too. And, we had a roasted sweet tater in the fridge that I turned into more of the insanely good chipotle mashed sweet potatoes.
Tilapia with Mango Salsa:
(Salsa from Cooking Light)
~10oz. or 3 small ripe mangoes, diced
1/4 cup diced red onion
1/4 cup chopped cilantro
~1+ Tbs lime juice
1 serrano pepper (I used a jalapeno this time) seeded, and minced
1 clove garlic, minced
~1 Tbs olive oil
salt and pepper to taste
~1 lb.Tilapia fillets
salt and pepper
olive oil
cumin, coriander, and garlic powder
Combine all ingredients for the salsa (mangoes thru s & p), taste, tweak, and set aside.
Heat broiler on high.
Lay fish on a foil-lined sheet pan.
Lightly oil each side of the fillets with olive oil.
Salt and pepper the fillets, then add a pinch of cumin, coriander and garlic powder over each as well (if you want).
Broil fishies for about 4-5 minutes, then flip and continue cooking until done. Usually just a couple minutes more.
Serve each fillet topped with mango salsa.
2 comments:
Absolutely love how you brought some many nice flavors to the fish. Tilapia can be bland and the addition of mangoes, cilantro and lime juice seems like a great choice. And it's healthy!
Thanks Jackie! Hey, I'm an SF gal too!...sure missing my cold summers by the bay. I can see by just one quick look at your site that I'm going to have to bookmark it. Thanks for visiting.
~Erin
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