Last night I made chile rubbed tilapia with mango salsa for dinner and it turned out to be delicious! The great thing about this recipe is that you can add or leave out certain ingredients according to your taste. It is a very simple recipe and Hubby loved it so I thought I would share!
|The finished product!|
Chile Rubbed Tilapia Recipe
- 1/4 Teaspoon freshly ground black pepper
- 2 Teaspoons chili powder
- 1 Teaspoon ground cumin
- 1 Teaspoon dried oregano
- 4 skinless tilapia fillets (4 oz. each)*
- 2 Tablespoons canola oil
- Salt to taste
- Mix dry seasonings in a small bowl
- Rub both sides of the fish with the seasoning mixture making sure to get all areas
- In a large non-stick skillet heat 2 tablespoons of canola oil over medium to high heat*
- Cook two of the fillets until lightly brown- about 2 minutes per side
- Keep the cooked fillets warm in a 175-200 degree oven while cooking the other fillets
Mango Salsa Recipe
- 1 Mango- Peeled, pitted and cubed (about 1-1/2 cups)*
- 1/4 red onion- diced*
- 3 Tablespoons chopped cilantro
- Salt and pepper to taste
- Fresh lime juice (the juice of half a lime)
- 1 Jalapeno (optional)*
* I bought my tilapia frozen at Trader Joe's, but you can also buy it fresh at most grocery stores, just remember to use it the same day or the next!
*Be careful when heating the canola oil as it can begin to pop and burn you and it can also catch on fire. Don't be afraid though! Just watch it carefully and when it starts to look "shimmery" or like it might start bubbling then its ready. Another trick is to stick the end of a wooden spoon in the oil and if it starts bubbling around the spoon, then its ready.
*I actually forgot to buy a jalapeno while I was shopping, but the mango salsa still turned out deliciously as the red onion adds a small amount of heat.
*Instead of buying fresh mangos, I bought cubed frozen mango at Trader Joe's, much easier! :)
*You can add more red onion to the mango salsa if you choose
*Be careful when adding salt as this recipe can turn too salty very quickly!
Special thanks to my mom who taught me almost everything I know about cooking ;)