LaWanna's Mango Salsa on Tilapia Fillets

A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish – I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can’t find a good fresh pineapple, I will use canned pineapple tidbits.

INGRIDIENT

½ fresh pineapple - peeled, cored, and chopped

½ pound strawberries, quartered

3 kiwifruit, peeled and diced

1 large mango - peeled, seeded and diced

½ cup grape tomatoes

2 tablespoons finely chopped fresh cilantro

1 tablespoon balsamic vinegar

1 ½ pounds tilapia fillets

½ teaspoon seasoned pepper blend

DIRECTION

Step: 1

In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.

Step: 2

Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

NUTRITION FACT

Per Serving: 308 calories; protein 36.9g; carbohydrates 35.3g; fat 3.1g; cholesterol 62.5mg; sodium 83.5mg.

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