Tilapia with Mango Salsa

By mollydahma

Ingredients

• Mango Salsa:
• 4 6-oz. tilapia fillets
• 2 cups cooked brown rice
• 2 tsp. olive oil
• 1 large mango, peeled, pitted, and diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced green or red onion
• 1 tsp. minced fresh cilantro
• 1 tsp. crushed red pepper flakes
• 2 tsp. rice wine vinegar

Details

Servings 4
Adapted from beachbody.com

Preparation

Step 1

Combine salsa ingredients in a medium-sized bowl and mix well. Cover and chill in refrigerator for at least 30 minutes. (Salsa will stay fresh in the refrigerator for up to 2 days.)

Preheat oven to 375° F. Lightly brush both sides of each tilapia fillet with olive oil. Place in nonstick baking dish and bake for 15 minutes, or until fish is cooked through and flakes easily with a fork. Place 1/2 cup of warm rice on each plate. Top each with a cooked fillet, and top each fillet with 1/4 of the salsa. Makes 4 servings.

Preparation Time: 30 minutes (plus 30 minutes or more to chill salsa)
Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
333 27 grams 3 grams 34 grams 4 grams < 1 gram