Tilapia with Mango Avacado Salsa

As you can tell, Danny and I love fresh tasting, flavorful meals.  Made this one with the remaining tilapia in the freezer and ingredients I had from my bi-weekly fresh produce box (along with some past experience at making mango salsas). Fresh, healthy, and delicious!  Danny rated it a 10!

3 servings:

Ingredients:
3 Tilapia fillets
sea salt
Fresh ground pepper (we love the peppercorn medley grinder you can find in the store)
lemon pepper
cumin

Salsa:
1 mango
1 avacado
1 tomato
1/4 red onion, finely diced
1 jalapeno, seeded and finely diced
juice of 1/2 or 1 lime
1/8-1/4 cup chopped cilantro (I just eyeballed it, but that's probably how much I used)
cumin
salt

Start by preparing the mango avacado salsa.  Chop the mango, avacado, and tomato into small pieces.  Put them together in a bowl with the diced red onion, seeded and diced jalapeno, lime juice and cilantro.  Sprinkle some salt and cumin on top.  Mix gently (so you don't mash the avacado).  Let sit at least a half hour while cooking the fish for the flavors to combine.

Preheat the oven to 400. Line a baking sheet with foil and spray generously with Pam.  Lay thawed tilapia fillets on sheet.  Season with sea salt, pepper, and a little lemon pepper and cumin.  Bake for 25-35 minutes, or until the tilapia is still moist but flakes with a fork.  Top each fillet with a generous heaping of mango avacado salsa, and enjoy!

P.S. That mango salsa would be delicious with chips or probably on other types of seafood or chicken. Yum!