Recipes and Links

Grilled Tilapia with Fruit Salsa

Yield: 4 servings

Ingredients for Salsa:

¼ fresh pineapple, peeled, cored and chopped

¼ pound (about 4-6 large) strawberries, chopped

1 kiwi fruit, peeled and diced

1 large mango or 2 small Ataulfo mangos, peeled, pit removed, and chopped

1 ½ tsp dried cilantro or 1 Tbsp fresh cilantro minced fine

2 Tbsp Flying Olive Pineapple or Mango Balsamic Vinegar

4 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil, divided. More as needed.

For the fish:

1-1 1/2 lb Tilapia fillets (4 fillets)

2 tsp garlic powder

4 Tbsp favorite seasonings such as Joe's Stuff which is milhas a little kick with Cajun seasonings

**Salts-of-the-Earth such as Arrabbiata di Roma, Sriracha or a regular sea salt

Freshly ground black pepper

Directions:

Chop all the fruit and place in a medium bowl. Whisk together the cilantro, Flying Olive Pineapple or Mango Balsamic Vinegar, and 2 Tbsp of Flying Olive Persian Lime EVOO. Pour ½ over the fruit, stir, and add more to make the salsa moist but not wet. Reserve the rest of the dressing if needed.

Prepare the fish by washing and patting dry. Mix together the garlic powder and your favorite seasonings. Pour the remaining 2Tbsp of Flying Olive Persian Lime EVOO in a dish.  Using a brush, coat the tilapia on both sides with the EVOO. Sprinkle the seasonings over the fish and gently rub them into the fish. Sprnkle with salt and pepper.

Heat a grill to medium*. Gently place the filets on the grill. Cook until just done, 1-2 minutes on each side depending on the size of the fillets. Remove and keep covered until all are cooked.

Place the tilapia on each plate. Spoon the salsa on the fish. Garnish, if desired. Serve.

*Alternately, you can also fry the fish at a medium temperature. You may need more Persian Lime EVOO for the pan as needed. After frying, place fish on paper towels to absorb any extra oil.

Submitted by Barb L.

**Available in Eastgate store