CRUNCHY TILAPIA WITH TOMATO MANGO SALSA
CRUNCHY TALAPIA WITH TOMATO MANGO SALSA
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy | Fish |
| Meal type | Main Dish |
| Occasion | Casual Party |
| By author | EVOO Marketplace |
Ingredients
Fish
- 6 Talapia Fillets
- 1/3 cup Organic Persian Lime Olive Oil (EVOO Marketplace)
- 1 cup Pecans (Chopped)
- 3-4 Medium Roma Tomatoes (Chopped)
Salsa
- 1 Mango (Diced)
- 2 tablespoons Mango White Balsamic (EVOO Marketplace)
- 2 tablespoons Organic Persian Lime Olive Oil (EVOO Marketplace)
- 1 tablespoon Red Onion (Finely Chopped)
- 2 tablespoons Cilantro (Finely Chopped)
- 1 teaspoon Jalapeno Pepper (Finely Chopped)
Directions
| Fish | |
| Step 1 | |
| Pat Tilapia fillets dry with paper towel. | |
| Step 2 | |
| Coat fish with Organic Persian Lime Olive Oil and coat each side with chopped Pecans | |
| Step 3 | |
| Place in a greased baking dish. Season with salt and pepper. | |
| Step 4 | |
| Cover and bake at 350F for 15-20 minutes or until fish is firm and flakes | |
| Salsa | |
| Step 5 | |
| Combine equal parts Organic Persian Lime Olive Oil and Mango White balsamic. | |
| Step 6 | |
| Toss chopped tomatoes, mango, red onion, jalapeno, and cilantro with dressing. | |
Note
Click below to purchase these EVOO Marketplace products online:
Organic Persian Lime Olive Oil
Mango White Balsamic
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