Grilled Tilapia with Papaya-Avocado Salsa

This meal is beautiful, delicious, and so good for you!  Plus, it is simple, fast, and it only messes up two bowls and a cutting board.  You can’t get much better than that!

I love to cook fish.  Salmon is probably my most favorite, but it’s not the cheapest fish at the grocery store.  This recipe for grilled tilapia won’t break the bank and it’s one we’ve enjoyed several times recently.

Grilled Tilapia with Papaya-Avocado Salsa

You will need:

6 Tilapia Filets, Cilantro, Papaya, Avocado, Limes, Olive Oil, Cumin, Coriander, Paprika, Red Pepper, and Salt

Combine Cumin, Coriander, Paprika, Salt, and Red Pepper in a small bowl.  The red pepper adds quite a punch, so use it sparingly if you have little maniacs eating with you.  (Yes, I know that from experience.)

Mix well.  Divide mixture in half.

I find that tilapia is more delicate than some fish, and it makes me want to lose my mind when half of it falls through the grill grate.  I don’t have a flat grill pan, so I just make a redneck grill pan out of foil.  Easy to grill, easy to clean.

I chose tilapia because it’s mild and it was on SALE!  Halibut, orange roughy, any mild fish will work, so choose the fish you prefer.  I prefer the least expensive…therefore, tilapia it is!

Place your tilapia on your grill pan or redneck grill pan.  Brush both sides with a small amount of olive oil.  Don’t let it drip in olive oil.  Fish has it’s own oils, so you don’t need much.

Brush half of the spice mixture on the top of the fish.

Place the grill pan on a prepared grill.  Grill at low-medium until it flakes easily with a fork.  Grills vary so much, but on my grill it takes about 10 minutes.  I like my fish cooked through but not tough.

As your fish is cooking, prepare the papaya-avocado salsa.

Peel the papaya (If papaya freaks you out, mango would be delicious also.)

Cut it in half.  Use a spoon to remove slimy little seeds.  (Similar to scraping the inside of a cantaloupe.)

Dice the papaya and avocado in to small cubes.  Chop cilantro.

Save the avocado seed to prevent the avocado from turning brown.

Place cilantro, avocado, and papaya (and avocado seed) in a bowl.  Add reserved spice mixture and juice from 1 small lime.  Fold ingredients together to mix well.

Purple onion would be BEAUTIFUL with this and it would add another layer of flavor.  Unfortunately, we don’t love purple onion…but add it if you do!

Place a spoonful of salsa on your freshly grilled fish and enjoy your yummy, lovely, healthy meal!

I served it with cilantro-lime rice, kale chips, and cantaloupe this time.  All easy!  All a HIT!

The previous time I served tilapia with papaya-avocado salsa, Brad wrapped it in tortillas with cheese…his own version of fish tacos!

Recipe for Grilled Tilapia with Papaya-Avocado Salsa

Ingredients:

• 6 Tilapia Filets
• 1 Small Papaya
• 1-2 Avocados
• 2 Limes
• Large Handful of Cilantro (I use a LOT, because I like a LOT!)
• 1 tsp Ground Coriander
• 1 tsp Cumin
• 1 tsp Paprika
• 1 scant tsp Salt
• 1/8 tsp Red Pepper (adjust to your heat preference)
• 1 Tbsp Olive Oil

Combine ground coriander, cumin, paprika, salt, and red pepper in a bowl.  Mix well.  Divide mixture in half.  Place tilapia (or fish of choice) on a grill pan or make your own grill pan with foil.  Brush both sides of fish with a small amount of olive oil.  Brush half of the spice mixture on the top side of fish.  Place grill pan on heated grill.  Grill on medium-low heat for about 10 minutes or until flakes easily with a fork.

As fish is cooking, peel, seed, and dice papaya and avocado.  Chop cilantro.  Add papaya, avocado, and cilantro to a bowl.  Add reserved spice mixture and juice from one small lime (about 1 1/2 Tbsp).  Fold ingredients to combine.

Serve grilled tilapia with papaya-avocado salsa.  You might as well throw in a little lime slice on the side, too.

ENJOY!

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