Ingredients
Units Scale
For salsa:
- 1 mango (peeled and diced)
- 1/2 cup peeled (diced cucumber)
- 1 tablespoon finely chopped jalapeno
- 1/3 cup diced red onion
- 1 tablespoon lime juice
- 1/3 cup roughly chopped cilantro leaves
- Salt and pepper
For Tilapia:
- Juice of lime
- 3 Tbsp olive oil (divided)
- 1 tsp salt
- 1/2 tsp pepper
- 1 clove of minced garlic
- 1 1/2 tsp fresh basil
- 4-6 tilapia fillets (thawed)
- 1/4 cup flour
Instructions
For salsa:
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Add salt and pepper to taste.
- Place juice of lime, 2 Tbsp olive oil, salt, pepper garlic and basil in a zip top gallon sized bag. Add tilapia. Shift marinade around and seal tight. Place in fridge for about 30 minutes.
- Add 1 Tbsp olive to a large skillet. Heat over medium heat.
- Remove tilapia fillets from bag one at a time. Shake off excess marinade. Dredge in flour. Place in skillet. Cook 3 minutes. Flip cook an additional 2-3 minutes or until tilapia flakes easily and is cooked through.