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Pan Seared Tilapia with Cleetus Heatus Peach Salsa

Eat Wisconsin Fish / 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.