Baked Tilapia with Mango Pineapple Salsa-The Fireside Creator

mango

🥗Healthier: avocado

💰Cheaper: canned peaches

Avocado adds creaminess, while canned peaches are budget-friendly.

pineapple

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and still flavorful.

tilapia fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Cod is a leaner option, while pollock is typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Soak 6 tilapia fillets in a bowl of water.

Squeeze 1/2 lemon into the bowl with the fish.

Add a little bit of apple cider vinegar to the bowl.

Sprinkle salt into the bowl and clean each side of the fish.

Rinse the fish off in cold water after cleaning.

Combine dry seasonings: dobo, black pepper, garlic powder, complete seasoning, smoked paprika, sea salt, onion powder, and hot sauce in a bowl.

Add oil and a few drops of mustard to the seasonings and mix to form a paste.

Line a baking sheet with foil and add oil to the bottom.

Transfer the seasoned fish to the baking sheet and cover both sides with the seasoning mixture.

Place the baking sheet in a preheated oven at 400 degrees for 30 minutes.

While the fish is baking, prepare the mango pineapple salsa by slicing tomatoes and adding them to a bowl.

Cut jalapenos and remove seeds before adding them to the bowl.

Cut a mango around the seed into small chunks and add to the bowl.

Cut 1/2 pineapple into small chunks and add to the bowl with the other ingredients.

Add a little bit of Himalayan salt to the salsa mixture.

Make a sauce for the fish by blending the remaining tomatoes, pineapple, onions, cilantro, a little butter, Himalayan salt, minced garlic, pickled ginger, and homemade seasoning blend in a bullet blender.

Remove the baked fish from the oven and let it cool down.

Add the homemade sauce to the fish and top with the mango pineapple salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens