Pan Seared Tilapia with Cleetus Heatus Peach Salsa

Serves 2

Cleetus Heatus Peach Salsa

Ingredients:

6 yellow peaches
1 jalapeño
1/2 red onion, diced
1 tablespoon cilantro, chopped (reserve a few leaves for garnish)
1 lime, juiced
To taste salt and pepper

Directions:

1.Cut peaches in half. Remove pits.
2.Dice peaches, red onion, and jalapeño (with seeds).
3.Finely chop cilantro.
4.In a mixing bowl, add onions, lime juice and cilantro.
5.Salt and pepper to taste. Let sit in the refrigerator.

Sear the fish

Ingredients:

2 U.S.-farmed tilapia fillets
2 tablespoons sunflower oil (or oil blend if you can’t find sunflower oil)
To taste salt and pepper

Directions:

1.Heat sunflower oil in skillet.
2.Season fish with salt and pepper. Sear in the pan for 4 minutes on each side.

Plate the fish with a generous portion of salsa on top. Garnish with reserved cilantro.
Serve with a side of rice and some greens.