Ingredients:
1 mango, diced
1/4 cup cantaloupe, diced
1/4 cup honeydew, diced
1/4 cup pineapple, diced
2 Tbsp. cilantro, minced
1/2 red onion, minced
salt
tilapia
blackening spice blend
olive oil
To make the mango salsa:
Combine the fruit, cilantro, red onion and a pinch of salt. Let it sit in the refrigerator for 30 minutes before serving.
*Hint: If you don’t want to buy the entire melon or pineapple, buy a few pieces of each from the salad bar.
To make the tilapia:
Heat the olive oil in a skillet over medium-high heat.
Season the tilapia on both sides with the blackening spice and a little salt.
Sear the tilapia for three minutes and then flip it to the other side for another three minutes, or until the fish is flakey.
Remove the fish from the heat. Top with the mango salsa and serve!
*Variation: Don’t care for fish? It works with chicken too!
I WANTED TO GIVE A NAME FOR TH EMANGO AND KIWI MASHED TOGETHER; IT WOULD A MIWI (PRONUNCED ME-WE)
Nectorange!
Orarine!