I simply grilled this tilapia on the barbeque, using my favourite cast iron pan, then served the fish with this bright fresh salsa. Use this salsa with any white fish you like!
To make the salsa:
🥄 1 whole ripe mango, chopped into small cubes
🥄 1 jalapeno pepper, seeded and finely diced
🥄 1/3 c red pepper, finely chopped
🥄 1 lime, juiced
🥄 ¼ c freshly chopped cilantro
🥄 ½ tsp Himalayan salt
Mix together all of the ingredients for the salsa, then set aside for 30 minutes to allow the flavours to blend.