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.
Servings per recipe: 4
Calories per serving: 308
Preparation time: 30m
Total cooking time: 40m
Ingredients:
- 1/2 fresh pineapple - peeled, cored, and chopped
- 1/2 pound strawberries, quartered
- 3 kiwifruit, peeled and diced
- 1 large mango - peeled, seeded and diced
- 1/2 cup grape tomatoes
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 1 1/2 pounds tilapia fillets
- 1/2 teaspoon seasoned pepper blend
Directions:
- 1 In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
- 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.
Nutrion facts:
Total Fat | 3.1g | 5% |
Saturated Fat | 1.0g | |
Cholesterol | 63mg | 21% |
Sodium | 83mg | 3% |
Potassium | 1190mg | 33% |
Total Carbohydrates | 35.3g | 11% |
Dietary Fiber | 5.3g | 21% |
Protein | 36.9g | 74% |
Sugars | 25g | |
Vitamin A | 1042IU | |
Vitamin C | 140mg | |
Calcium | 100mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 9mg | |
Vitamin B6 | 1mg | |
Magnesium | 82mg | |
Folate | 61mcg |