Recipe by Allen Goforth
"A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish -- I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can't find a good fresh pineapple, I will use canned pineapple tidbits."
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fresh pineapple - peeled, cored, and chopped
kiwifruit, peeled and diced
mango - peeled, seeded and diced
finely chopped fresh cilantro
1 1/2 pounds
seasoned pepper blend
This was pretty good. With all the lovely fresh veggies around this was a great way getting hubby to eat fish (that isn't fried) because he loves pineapplel and mango. The fish was pretty plain so I added some smoked paprika before I grilled it. As for the salsa - I liked the balsamic in the salsa - hubby did not care for it. I think he thought it would have a terriyaki flavor with the pineapple and mango. Thanks for an inspiring recipe.
i loved it it was really good but i wanted the salsa to be really HOT!!!!!!!!!!!!!! :)
I added salt, pepper, garlic powder and onion powder to the fish before pan-frying. None of my family likes the tomatoes in what we called the "fruit salad." So they will be left off the next time.
* Percent Daily Values are based on a 2,000 calorie diet.
LaWanna's Mango Salsa on Tilapia Fillets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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