Grilled Tilapia with Peach Salsa

By S. Danford

This recipe works with any thick-flesh fish including cod, halibut, swordfish or turbot

Ingredients

• 4 tilapia fillets
• Kosher salt
• Lemon pepper
• 2 T olive oil
• 2 cups peaches, chopped
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 T freshly chopped cliantro
• 2 T freshly chopped mint
• 2 T fresh-squeezed lime juice
• 1 T honey
• Pinch red pepper flakes (optional)
• Lemon wedges for garnish

Preparation

Step 1

Season fillets on both sides with salt and lemon pepper, then drizzle with olive oil.
In a medium bowl, thoroughly combine peaches, bell pepper, onion, cilantro, mint, lime juice, honey and pepper flakes. Cover and refrigerate until ready to use.
In a grill pan on top of the stove, grill tilapia over medium-high heat for 2 minutes per side until opaque and flaky.
Transfer to a serving platter and top with salsa.
Serve with lemon wedges.