Skillet Crisp Tilapia with Sunshine Salsa - WSMV News 4

Skillet Crisp Tilapia with Sunshine Salsa

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For the Tilapia:

4 fillets (1 package) Gorton's Skillet Crisp Tilapia with Classic seasonings

2 tbsp olive oil

2 tbsp cilantro

For the Salsa:

1 can Libby's® Peach Slices in pear juice concentrate, drained and chopped

1 can Libby's® Whole Kernel Sweet Corn, drained

1 can Libby's® Organic Black Beans, rinsed and drained

    Juice and zest of 1 lime

3 tbsp jalapeño pepper, seeds removed and diced (about 1 large pepper)

3⁄4 c chopped red onion (about ½ of large onion)

2 tbsp honey

1⁄4 c fresh mint leaves, minced

    Salt to taste


In a small bowl, blend olive oil, remaining 2 tablespoons cilantro. Brush both sides of fish fillets with cilantro spread. Arrange frozen fish fillets, leaving space between fillets and cook at medium heat for 10 to 15 minutes, turning fillets over as needed until fish is fully cooked.

Meanwhile to make the salsa, in a large bowl, mix together peaches, corn, black beans, lime juice, lime zest, jalapeño, onion and honey. Gently fold in fresh mint and salt to taste.

Immediately after the fish is done cooking, top each fish fillet with a couple tablespoons of salsa. Enjoy!

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