Grilled tilapia with peach salsa
Photo by Gina Moore
SERVES 4
This recipe works with any thick-flesh fish, including cod, halibut, swordfish or turbot.
4 tilapia filets
Kosher salt
Lemon pepper
2 tablespoons olive oil
2 cups peaches, chopped
1 red bell pepper, diced
½ red onion, diced
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped mint
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
Pinch, red pepper flakes (optional)
Lemon wedges, for garnish
Season filets on both sides with the salt and lemon pepper, then drizzle with olive oil.
In a medium bowl, thoroughly combine peaches, bell pepper, onion, cilantro, mint, lime juice, honey and pepper flakes. Cover and refrigerate until ready to use.
In a grill pan on top of the stove, grill tilapia over medium-high heat for 2 minutes per side until opaque and flaky. Transfer to a serving platter and top with salsa. Serve with lemon wedges.
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