Print: LaWanna's Mango Salsa on Tilapia Fillets

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.

Prep

18 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

0.5 freshs pineapple - peeled , cored, and chopped
0.5 pounds strawberries , quartered
3 kiwifruit , peeled and diced
1 large mango - peeled , seeded and diced
0.5 cups grape tomatoes
2 tablespoons finely chopped fresh cilantro
1 tablespoon balsamic vinegar
1.5 pounds tilapia fillets
0.5 teaspoons seasoned pepper blend

Instructions

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.

Nutrition per serving

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