tilapia with mango salsa and coucous

I was at my local farmer’s market over the weekend and found really fresh produce (yay for free samples)! There’s something about summer when much of the produce is at its peak.  The strawberries were juicy, the grape tomatoes were bursting with flavor… needless to say, I wanted to buy everything in sight. Considering that I’m not shopping or cooking for a family of 4, I had to exercise some self-restraint. The best part of it all was not only tasting everything and taking some with me but on the drive home, I spotted a Taco Nazo (only 6 locations)!!! For those who aren’t familiar with Tazo Nazo, they have the BEST fish tacos! WAY better than Rubio’s (not that they’re bad or anything) theirs just tastes more authentic. Anywho, that got me thinking about making fish for dinner. A mix of stuff I had in the pantry and some seasonal ingredients. (Tip: save time by making the salsa and couscous ahead of time). Enjoy!

Tilapia with mango salsa and couscous

Serves 4

tilapia

4 tilapia filets (about 6 oz each) fresh or frozen (I used frozen)

2 TB extra virgin olive oil

1 lime, cut into 4 wedges

salt and pepper

1. Brush the filets with olive oil on both side and cook on a frying pan on medium heat for about 5 minutes on each side. (If you cover the pan with a lid, it’ll shorten the time and decrease the fishy smell throughout your house =)

2. Sprinkle salt and pepper and set aside. When ready to serve the fish with the salsa and couscous, squeeze a lime wedge on each filet.

mango salsa

1 large mango, diced

1 roma tomato, diced

2 TB fresh cilantro, roughly chopped

1/2  lime

3 TB green onions (about 2 stalks)

salt

1. Chop everything up, mix together, add lime juice and salt at the end. Refrigerate for the flavors to come together.

2. Serve salsa on top of tilapia.

coucous (from Trader Joe’s couscous box)

1 cup of dried coucous

1 cup of water

2 TB of butter

1/2 tsp of salt

1. In a small pot or saucepan add water and butter and bring to a simmer.

2. Remove from heat and add coucous. Cover with a lid for 5 minutes and uncover to fluff with fork.

3. Serve as a side to the tilapia.

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