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.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 308 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• ½ fresh pineapple - peeled, cored, and chopped
• 2 tablespoons finely chopped fresh cilantro
• ½ cup grape tomatoes
• 1 large mango - peeled, seeded and diced
• 1 ½ pounds tilapia fillets
• ½ pound strawberries, quartered
• 3 kiwifruit, peeled and diced
• ½ teaspoon seasoned pepper blend

Recipe Instructions

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.