Wednesday, August 31, 2011

Blackened Tilapia with Mango Salsa

This is another nice light fish recipe we got from Men's Health.  It called for Snapper, but I opted for Tilapia because that is what I happened to have. I like that it has avocado, lime, and cilantro to give it a bit of a latin flavor and it includes mango for some sweetness. Even better... that it is EASY.  And it went really great with a side of Chilean Rice!

Blackened Tilapia with Mango Salsa
From: Men's Health

2 Tilapia fillets
1 Mango (Peeled and cubed)
1 ripe avocado (cubed)
Juice of 1 lime
1 Tbsp blackening spices
1/4 cup minced onion (I might try red onion next time)
1/2 cup chopped cilantro
salt and pepper
olive Oil

1. Combine the mango avocado, lime juice, onion and cilantro in a mixing bowl. Season with salt and pepper

2. Preheat a large saute pan over high heat and add enough oil to coat.

3. Rub the fillets with enough of the blackening spice to thoroughly cover each side.

4. When the oil is hot, carefully add the fillets to the pan and cook for 2-3 minutes per side (until a nice, dark crust has developed - fish is done when it flakes easily with light pressure from your finger)

5. Top each fillet with the mango salsa.

1 comment:

Mark Hansen, Dutch Oven Recipes said...

Ok, this looks seriously good. I'll be trying it. You cook in an "indoors" dutch oven, right? I do mine on charcoal on my back porch. Thanks for the recipes!


Related Posts with Thumbnails