Name: Blackened Tilapia with Minty Zucchini Mango Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 1 ½ small pkgs fresh mint; 3 limes; 3 mangoes; 3 red bell peppers; 1.02 kg tilapia fillet; 3 tomatoes; 3 medium zucchini squash; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; garlic powder; onion powder; oregano, dried; paprika; salt

Blackened Tilapia with Minty Zucchini Mango SaladBlackened Tilapia with Minty Zucchini Mango Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

1 ½ small pkgs fresh mint

3 limes

3 mangoes

3 red bell peppers

1.02 kg tilapia fillet

3 tomatoes

3 medium zucchini squash

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

garlic powder

onion powder

oregano, dried

paprika

salt

Instructions

Wash and dry the fresh produce.

Trim ends, peel, and small dice zucchini. Small dice tomatoes. Transfer both to a large bowl.

Peel the mangoes and slice the flesh away from the pit, starting with the flat sides; small dice and add to the large bowl.

Seed the bell peppers, small dice, and transfer to the large bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Pick mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Juice the limes over the veggies; add oil and spices and toss until well coated. Set aside in fridge until ready to serve.

In a small bowl, combine the spices for the fish.

Using paper towel, pat the fillets dry, then rub with spice mixture on both sides.

Preheat a skillet over medium-high heat. When the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add the fillets to the skillet and cook, 3 minutes per side, until opaque and cooked through.

To serve, divide the salad between plates and top with blackened tilapia. Enjoy!

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