Tuesday, June 1, 2010

Seasoned Tilapia with Mango Avocado Salsa

Summer is here! Can we sing the Hallelujah praises now? I spent all day yesterday in a swimsuit and fell asleep with  sunscreen on my skin and a bit of sand in my toes. The grills have been smoking in our apartment complex and, well, I could go on and on with reasons why I love summer, but this is a food blog, not a summer blog. But I will list just one more reason why I love summer: dishes like this. Simple, flavorful food with fresh ingredients that speak for themselves. Avocados and mangoes are a magical combination.

For tips on how to cut a mango, click here.


(for the fish):
3-4 fillets tilapia (or other white fish)
1/2 teaspoon cumin
1/4 teaspoon (or less) cayenne pepper
salt and pepper to taste
juice of one lime (or 1 Tablespoon lime juice)
olive oil

(for the salsa):
3/4 cup red salsa
1 mango, chopped
juice of two limes (or 2 Tablespoons lime juice)
1/2 avocado, chopped


Place the fish on a plate and sprinkle with cumin, cayenne pepper, salt, and pepper. Drizzle with olive oil and juice of one lime. 

Preheat a skillet over medium-high heat. Add the fish and cook until golden on the outside. Remove from heat and cover, until ready to serve.

Make the salsa. In a medium bowl, combine 3/4 cup red salsa, mango, 2 Tablespoons lime juice, and avocado. Serve immediately with fish. 


This also works well as fish tacos. On a small corn tortilla, layer chopped lettuce (cabbage or iceberg works best), then fish, then salsa. Let the warm summer nights begin. 

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