Tilapia with Mango & Avocado Salsa

There are so many ways to cook Tilapia. You can either grill, broil or fry them, but I prefer mine fried in olive oil. And since I still have left over Tilapia from the other day, I made mango salsa to spice up with the cooked tilapia.

Cooking methods are the same as the previous Tilapia recipe with the exception of the salsa:

1/2 cup flour
3 tablespoons olive oil
4 Tilapia fillets
Kosher salt and pepper

Place flour in shallow baking dish or plate and set aside. Pat fish fillets with a paper towel, season each sides with salt and pepper and let it sit about 5 min. Coat both sides of fillet with flour and shake off excess and place them on a plate. Heat the olive oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high, cook for 2-3 min on each side. Transfer fillets onto plate.  Serve with mango salsa.

Mango  & Avocado Salsa:

1 ripe mango, diced (*basic instruction how to cut a mango- below)
1 tomato, diced
1/2 cup onions, diced
1/2 cup avocado, diced
1/4 cup green onions, chopped
1/4 cup fresh jalapeno, diced & seeds removed (optional)
2 fresh basil, chopped (optional)
1 tbsp lemon juice
1 tsp cayenne powder
1 tsp chili powder
salt & pepper to taste
a pinch of sugar

Mix all the ingredients together in a bowl. Serve with the cooked *Tilapia.


* How to cut a mango:

Cut two thick slices length-ways off both sides of your unpeeled mango. Cut diagonal lines through the flesh down to the skin and repeat in the opposite direction to form a diamond or cube pattern. Flip the slices inside out. Can even be used as a garnish method.

*Good info:
        http://en.wikipedia.org/wiki/Tilapia