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.