Pan Seared Tilapia with Cantaloupe and Avocado Chunky Salsa

Ingredients:

• ½ cantaloupe (peeled, seeds removed and diced into very small pieces)
• 2 avocados diced into small cubes
• ½ purple onion diced into small pieces
• 2 tablespoons diced cilantro
• ½ lime’s juice
• 2 fresh tilapia filets

Preparation:

Mix first 5 ingredients together in bowl.  Place in fridge. Heat skillet to medium high heat.  Rub filets with olive oil.  Sprinkle with cracked pepper and sea salt.  Put 1-2 teaspoons of olive oil in hot pan.  Place filets in skillet once oil is hot.  Quickly sear filets – roughly 3 to 5 minutes per side.  Flip filets to sear the other side, place filets on plate and top with a good amount of salsa.

Cool off with a Chilled Cucumber-Red Onion Salad!

Chilled Cucumber-Red Onion Salad

Ingredients:

• 1 large cucumber
• Vinaigrette dressing
• 1/8 to 1/4 medium red onion (thinly sliced)
• 1 tablespoon chopped fresh dill or mint
• 1 plum tomato (thinly sliced) -or- 3-4 cherry tomatoes (halved)

Preparation:

Peel the cucumbers, if desired, and thinly slice them.  Place the slices in a salad bowl, along with the red onion and tomato.  Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several for best taste.


Vinaigrette Dressing

Ingredients:

• 2/3 cup olive oil or flax oil
• 1 tablespoon Dijon mustard
• 1/4 cup balsamic vinegar or lemon juice
• 1 clove garlic (minced)
• 1/4 cup water
• herbs to taste

Preparation:

Measure ingredients into a jar with a tight-fitting lid.  Shake vigorously or use a whisk.


Serves 2, recipe can be doubled or tripled.