Tilapia with Mango Peach Salsa

This dish stemmed from my urge to make a mango salsa… and eventually evolved into a full blown dinner.  It went like this:

Me: “I want to make a mango-peach salsa tonight”

Paul: “What are we going to eat it with?”

Me: “Tortilla chips?”

Paul: “…”

Me: “… or I could make a fish to put the salsa on.”

So tonight, we had Tilapia with Mango Peach Salsa, baby bok choy and roasted red potatoes.  A very strange, eclectic mix of flavors – but that’s how we like it!

Mango Peach Salsa

Ingredients:
- 1 mango, peeled and chopped
- 2 fresh peaches, peeled and chopped
- 1/2 sweet onion, diced
- 1 medium tomato, diced
- 2 cloves garlic
- juice of one lime
- dash salt and pepper to taste

Let’s Cook!
1. This is optional: I lightly sauteed the garlic and onions in a bit of olive oil so that there would be that extra kick of flavor.

2. Combine all of the ingredients and chill in the refrigerator while you prepare the rest of the meal.

That’s a nice lookin’ salsa!

Pan Seared Tilapia

Ingredients:
- 2 tilapia fillets
- olive oil
- salt and pepper

Let’s Cook!
1. Season each side of the tilapia fillets with salt and pepper
2. Coat the bottom of a saute pan with olive oil and heat on medium high
3. When the oil is heated up, drop in the tilapia fillets.
4. Cook each side of the fish until lightly golden brown.
5.  Spoon the mango peach salsa over the tilapia.
6. Serve and enjoy!