|
|
|
MailTribune.com
  • Tilapia With Avocado Salsa

    ready in: 30 minutes
    • email print
      Comment
  • 2 avocados, halved, peeled, pitted and diced small
    3/4 cup finely diced red bell pepper
    1 small jalapeno, stemmed, seeded and minced
    1 small red onion, peeled and finely chopped
    1/2 cup packed fresh cilantro leaves, roughly chopped
    1/4 cup fresh lemon juice
    Sea salt and ground black pepper, to taste
    Pinch of sugar, or to taste
    Nonstick cooking spray, as needed
    4 tilapia fillets (about 4 to 6 ounces each; may substitute any firm-fleshed, white fish)
    1 tablespoon olive oil
    Favorite lemon-pepper or other citrus-type seasoning
    Preheat broiler. In a medium bowl, combine the avocados, red pepper, jalapeno, onion, cilantro and lemon juice. Season salsa with the salt, pepper and sugar to taste. Set aside. (Salsa may be made 1 day in advance.)
    Coat a rimmed baking sheet with some of the cooking spray or line with foil. Rinse the tilapia fillets and pat dry. Place tilapia on baking sheet and brush each fillet with a little of the oil. Season with salt and the lemon-pepper seasoning. Broil until fish is opaque throughout, about 8 minutes, depending on thickness.
    Top fish with salsa and serve with a side salad.
    Makes 4 servings.
Reader Reaction

      calendar