Mango Edamame Salsa with Broiled Tilapia
Ingredients
- 1/2 cup frozen edamame, thawed
- 1 mango, cubed
- 1 small shallot or 1/8 cup red onion, diced
- 1/4 cup frozen corn, thawed or 1/2 fresh corn cob, cooked and kernels removed from cob
- 1/4 cilantro, diced
- juice from 1/2 lime
- 4 tilapia fillets (see notes below)
- pinch of salt, pepper, garlic powder, parsley, cayenne pepper (optional)
Directions
- In a bowl, combine edamame, mango, onion, corn, cilantro and lime juice and set aside
- Heat oven to 425 degrees. Place fish on a baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, parsley, and cayenne pepper (if using)
- Place in oven and cook for about 10-15 minutes or until white and flaky and starting to look golden in color around the edges
- Serve fish with mango salsa on top
Note
Any type of fish could be used such as salmon or halibut. Fish could also be grilled or baked
Serving Suggestions
Mango salsa is great with tortilla chips or pita chips, in a wrap, on a salad, or mixed with cooked rice or quinoa
Nutrition Facts
Serving Size: 1/2 cup salsa and 4 oz fish
Servings Per Recipe: 4
Amount Per Serving
Calories 180
Total Fat 4 g
Saturated Fat 1 g
Polyunsat Fat 0.5 g
Monounsat Fat 1.5 g
Cholesterol 56.0 mg
Sodium 100.3 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Protein 25 g