Pan-Seared Tilapia with Zesty Grape Salsa
Kirschenman
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon
ground cumin
4 6-ounce tilapia fillets
2 tablespoons olive oil
Prepare the salsa: Place all ingredients in a bowl and mix well. Let stand for at
least 30 minutes before serving for best flavor.
ZESTY GRAPE SALSA
1 cup chopped grape
tomatoes
1 cup diced Kirschenman
green seedless grapes
1 cup diced Kirschenman
red seedless grapes
½ cup chopped red onion
½ cup chopped red
bell pepper
2 garlic cloves, diced
2 tablespoons diced
jalapeño, vein and
seeds removed
2 tablespoons chopped
fresh mint
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon salt
Meanwhile, combine salt, pepper, paprika and cumin. Season both
sides of the tilapia with the mixture.
Heat oil in a sauté pan over medium heat until the oil begins to
shimmer. Add the fish and cook for 5 minutes, then flip and cook
on the other side for 5 more minutes, or until it is white and firm.
Serve with the salsa on top. Makes 4 servings.
Tip: The salsa can be made up to a day ahead and stored, covered,
in the refrigerator.
