Tuesday, February 8, 2011

Tilapia with Mango Avocado Salsa
Fish is a great alternative to a heavier meat dish. Tilapia is relatively inexpensive, and can be bought locally, or purchased frozen in larger amounts. The frozen is a time-saver. You can pull it out and defrost it when you don't have anything else planned for dinner. Add some seasoning and a little salsa, cook up a vegetable, and dinner is ready. Here's one recipe that's easy and delicious.

An average serving size would be about 2 fillets person. I made this the other night and it was just enough for two of us.

If you are not sure of how to cut up a mango, watch this video. You will get perfect pieces every time.

For Salsa:
1 mango, peeled and diced
1 large avocado, peeled and diced
¼ cup sweet onion, chopped
1 jalapeno chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint (or cilantro)
2 tablespoons fresh lime juice

For Marinade:
1/3 cup chopped sweet onion
The juice of two limes
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
*¼ cup tequila (optional)

Other ingredients:
1 lb. fresh tilapia (about 4 or 5 small filets)
3 green onions, thinly sliced (white and pale green parts only)
1 extra lime, cut into wedges


For salsa:
Mix together all of the ingredients and chill in the refrigerator. Can be made up to 2 hours ahead.

For marinade:
 Whisk first 5 ingredients and tequila if you are using it, in small bowl to blend. Season  with sea salt and pepper, if desired.

For fish:
Place tilapia in a Ziploc bag or small container. Pour olive oil mixture over fish. Close bag and turn over until all of the fish is coated.  Put in the refrigerator for 30 minutes to 1 hour. (Fish will over marinate if it is left for a longer time.)

Remove fish from the bag and set aside. Pour any remaining marinade into a pan and heat to boiling, then turn off. Pat tilapia dry. Put remaining  2 tablespoons oil in a heavy large skillet over medium-high heat. Add fish and  sauté until beginning to brown, about 3 minutes. Flip over and add the leftover marinade and green onions. Cook until fish flakes easily with fork, about 3 more minutes.

Serve fish topped with the fresh salsa and lime wedges.
Good side dish: Steamed broccoli with orange zest. (Use a grater or zester. Grate only the orange skin or it will taste bitter.) Add some zest and a little of the orange juice to the cooked broccoli.

1 comment:

Pam said...

Maureen Wonderful! I didn't have cumin so I used garam marsala from chicken curry. I added cilantro to salsa. The orange zest in broccoli was a nice twist. There's was a special on tilapia so I will definitely do a repeat.