Recipes
Tilapia with Mango Cucumber Salad
Uses: tilapia, mango, cucumber, iceberg lettuce, sugar snap peas
Ingredients:
- 1 tilapia fillet, 5 to 6 ounces
- 1/4 mango, diced
- 1/4 cucumber, diced
- 1 cup chopped iceberg lettuce
- 1/3 cup sliced sugar snap peas
- 1 teaspoon vinegar or oil, if available
Instructions:
- Season tilapia with black pepper, garlic powder, paprika, and a small drizzle of oil if available.
- Bake at 400°F for 10 to 14 minutes, or pan-cook until opaque, flaky, and 145°F.
- While fish cooks, chop mango, cucumber, lettuce, and sugar snap peas.
- Toss the salad with vinegar or oil and a tiny pinch of salt if available.
- Serve the warm tilapia with the cool mango cucumber salad.
Good for: A light summer fish dinner with sweet, crisp, refreshing flavors.
Optional: Serve with cooked pasta shells or toast if you want it more filling.