Tuesday, August 31, 2010

Tilapia with Mango Salsa

4 tilapia filets
2 cups brown rice
Mango Salsa:
1 whole mango,
diced 1/4 cup of red bell pepper,
diced 1/4 cup of green or red onion,
diced 1 teaspoon fresh cilantro,
minced 1 teaspoon crushed chili flakes
2 tablespoons rice wine vinegar

Combine salsa ingredients together in a medium-sized bowl and mix well. Place in refrigerator for at least 30 minutes. (The salsa will last in the refrigerator for 2 days.)
Prepare your rice. Lightly brush three to four tilapia filets with olive oil. Bake at 375 degrees for 15 minutes, or until flaky. Spoon one-half to one cup of rice on a plate. Top with cooked filet. Top filet with salsa. Recipe serves 3-4.
Recipe serves 3-4.

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