Pan Seared Tilapia with Cleetus Heatus Peach Salsa
Serves 2

Courtesy of Shedd Aquarium’s Right Bite Program

Cleetus Heatus Peach Salsa

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


  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

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


  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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