Mealime

35 minutes

Wash and dry the fresh produce.

2 medium zucchini squash
2 tomatoes
2 mangoes
2 red bell peppers
1 small bunch cilantro
1 small pkg fresh mint
2 limes

2
Trim ends, peel, and small dice zucchini. Small dice tomatoes. Transfer both to a large bowl.
3
Peel the mangoes and slice the flesh away from the pit, starting with the flat sides; small dice and add to the large bowl.
4
Seed the bell peppers, small dice, and transfer to the large bowl.
5
Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
6
Pick mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
7
Juice the limes over the veggies; add oil and spices and toss until well coated. Set aside in fridge until ready to serve.
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2 tbsp extra virgin olive oil
¼ tsp cayenne pepper
¼ tsp salt
⅛ tsp black pepper
```

In a small bowl, combine the spices for the fish.

4 tsp paprika
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
½ tsp cayenne pepper

9
Using paper towel, pat the fillets dry, then rub with spice mixture on both sides.
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1 ½ lb tilapia fillet
```
10
Preheat a skillet over medium-high heat. When the skillet is hot, add oil and swirl to coat the bottom.
```
2 tbsp extra virgin olive oil
```
11
Working in batches if necessary, add the fillets to the skillet and cook, 3 minutes per side, until opaque and cooked through.
12
To serve, divide the salad between plates and top with blackened tilapia. Enjoy!

← Blackened Tilapia with Minty Zucchini Mango Salad.