LaWanna's Mango Salsa on Tilapia Fillets |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish -- I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can't find a good fresh pineapple, I will use canned pineapple tidbits. Ingredients:
1/2 fresh pineapple - peeled, cored, and chopped |
1/2 pound strawberries, quartered |
3 kiwifruit, peeled and diced |
1 large mango - peeled, seeded and diced |
1/2 cup grape tomatoes |
2 tablespoons finely chopped fresh cilantro |
1 tablespoon balsamic vinegar |
1 1/2 pounds tilapia fillets |
1/2 teaspoon seasoned pepper blend |
Directions:
1. In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
2. Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
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