Sauteed Tilapia with Mango Salsa and Avocado Sauce.

I was thinking about mango salsa all week and decided tonight would be the night. This salsa goes well with almost any fish, grilled or sauteed. I made mine mild, just add a small amount of finely minced jalapeno to heat it up! The avocado puree makes a very nice garnish and adds to the overall flavor of the dish. Its very simple to make.

Simple mango and black bean salsa.

One large mango peeled and diced small.
1 small tomato cored and seeded, diced.
1 1/4 cups black beans rinsed well.
1/2 Red pepper finely diced.
1/4 cup red onion finely chopped.
1/2 tbsp olive oil.
2 tsp cilantro finely chopped.
2 tsp lime juice
Salt and pepper to taste.

Combine all ingredients in a bowl and mix well. Adjust lime, salt and pepper and cilantro to taste. Set aside.

Avocado puree.

1 large Florida Avocado (lower in fat) or 3 Haas avocados, seeded and pulp removed.
1/4 cup red onion chopped.
1-2 cloves garlic crushed.
Olive oil
Lime juice to taste 1-3 tsps.
Pinch of salt.

Place first three ingredients in blender and puree adding oil until the mixture is very smooth, add juice and salt blend to mix. Puree should be very smooth but not runny.

The Tilapia was dredged in egg wash and a flour mixture of regular flour, salt and pepper, parsley flakes, and 3 dashes of cayenne pepper. This added just a bit of heat to the crust of the fish.

Plating.

Place the avocado puree down first. Be generous.
Place the fish on top across the puree.
Place salsa on top of fish.

I finished this with some toasted strips of whole wheat tortilla, lightly seasoned with herbs, salt and pepper. A nice crunchy finish.