Pan Seared Tilapia with Cleetus Heatus Peach Salsa
Serves 2

 
Directions:
Courtesy of Shedd Aquarium’s Right Bite Program Read more...


Cleetus Heatus Peach Salsa

Ingredients:
6 yellow peaches
1 jalapeño
1/2 red onion, diced
1 tablespoon cilantro, chopped (reserve a few leaves for garnish)
1 lime, juiced
To taste salt and pepper

Directions:

  1. Cut peaches in half. Remove pits.
  2. Dice peaches, red onion, and jalapeño (with seeds).
  3. Finely chop cilantro.
  4. In a mixing bowl, add onions, lime juice and cilantro.
  5. Salt and pepper to taste. Let sit in the refrigerator.


Sear the fish

Ingredients:
2 U.S.-farmed tilapia fillets
2 tablespoons sunflower oil (or oil blend if you can’t find sunflower oil)
To taste salt and pepper

Directions:

  1. Heat sunflower oil in skillet.
  2. Season fish with salt and pepper. Sear in the pan for 4 minutes on each side.

Plate the fish with a generous portion of salsa on top. Garnish with reserved cilantro.
Serve with a side of rice and some greens.


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