What We're Eating Wednesday: Tilapia with Mango Salsa

I'm always looking for new ways to use tilapia. Compared to other fish, its by far the most economical. It is also mild enough to pair with many flavor combinations. I buy my fish from Whole Foods, so I know that it is sourced responsibly, and not farmed in China. When I came across this recipe by doing a Google search for mango salsa, I knew I had to try it out, and it couldn't be any easier.

Tilapia with Mango Salsa (serves 2)
recipe adapted from this recipe
(make with brown rice for a full meal)

4 tilapia fillets (the ones I buy are usually quite small, so I make two per person)
2 Tbsp. olive oil
1-1/2 Tbsp. grated orange zest
1/4 c. fresh orange juice (from one juicy orange)
1/8 tsp. crushed red pepper

1 mango, peeled, seeded and diced in 1/2" pieces
1/4 c. finely diced red onion
1 avocado, peeled, pitted & diced in 1/2" pieces
2 on-the-vine tomatoes, seeded and chopped
Zest and juice of 1 lime or 1 lemon
1 Tbsp. finely minced ginger root
1/4 c. chopped fresh cilantro
3/4 tsp. kosher salt

1. Preheat oven to 400 degrees F. In a shallow baking dish, combine olive oil, orange zest & juice and crushed red pepper. Pat the fish dry & place in baking dish. Turn to coat with ingredients. Salt and pepper both sides of the fish to taste. Bake for 10-12 minutes, until fish flakes easily with a fork.
2. While the fish cooks, combine all ingredients for the salsa and stir to combine. When fish is cooked, plate the brown rice, top with the fish & the extra olive oil mixture from the baking dish, then the mango salsa.