What We're Eating Wednesday: Tilapia with Mango Salsa
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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)
Fish:
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
Salsa:
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.
Enjoy!
Tilapia with Mango Salsa (serves 2)
recipe adapted from this recipe
(make with brown rice for a full meal)
Fish:
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
Salsa:
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.
Enjoy!
