Chile Crusted Tilapia with Jicama Salsa
Chile Crusted Tilapia with Jicama SalsaBy Meghan MacGillivray Serves 4 People
INGREDIENTS:4 fillets of US farmed raised Tilapia 1 tbsp. chile powder 1/2 tbsp. garlic salt 1/2 tbsp. paprika 1 tsp. cayenne powder 1 tsp. lemon pepper salt and pepper
Jicama Salsa 1 jicama, peeled and cut into 1/2 inch cubes 1 red onion, minced 2 garlic cloves, minced 1 orange bell pepper, chopped fine 1 bunch cilantro, chopped fine 1 lemon squeezed 1 ear of corn, removed from husk 1 jalapeno, minced fine
- Combine all of the spices together. Coat each side of the tilapia with the spices and set aside.
- Mix all of the jicama salsa ingredients together. Season with salt and pepper and lemon juice. Add more if necessary.
- Heat oil in pan over medium heat. Once hot, sear tilapia on both side 3-4 minutes until flaky and firm in the middle. There should be a nice brown crust on the outside of the tilapia.
- Serve with the jicama salsa and a side of sauteed spinach.