Serves 4
Salsa:
1 mango, chopped small
1 red pepper, chopped small
1 red onion, chopped small
1/4 cup cilantro, chopped
1 teaspoon garlic, minced
1/4 cup pineapple juice
6 tablespoons lime juice
1 tablespoon fresh chili pepper, chopped
Salt and pepper, to taste
2 pounds tilapia fillets
3 tablespoons olive oil
Spice Rub:
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon chili powder
1 kosher salt
1 tablespoon fresh cracked black pepper
1. For salsa, mix all ingredients together and set aside.
2. Brush olive oil onto the tilapia fillets.
3. For the spice rub, mix all the ingredients together.
4. Rub the spice mixture onto the oil-coated tilapia fillets.
5. Grill the tilapia fillets on medium heat for three to four minutes per side.
6. Top with salsa and serve.
Prepared by Chef Chris Schlesinger, chef/owner of East Coast Grill, Cambridge, Massachusetts, and Black Eddy's, Westport, Massachusetts
Calories 389,Fat 14,Perfat 32,Cholesterol 109,Carbo 22,Protein 45,Fiber N/A,Sodium N/A
