{our weekend in pictures}

Recipe:

SALSA:
6 oz Mango, pureed (can use frozen, but I use a whole Mango)
1/4 cup Red Pepper, diced
1/4 cup Red Onion, diced
1/4 cup Brown Sugar
2 T Apple Cider Vinegar
1/4 t Ginger
1/4 t Chili Powder
1/4 t Allspice

TOPPING:
2 t Salt
3 t Lemon Pepper
3 t Garlic Granules
1 1/2 cups Corn Bread Crumbs
4 T Butter, softened

3-5 Tilapia fillets

Preheat oven to 350. Spray shallow baking dish. Place fillets in dish.

In small bowl, combine cornbread topping ingredients, mixing with hands to crate a crumb texture. Sprinkle over top of fish. Bake for 20 to 30 minutes or until fish is opaque and flakes with a fork.

Meanwhile, combine ingredients for salsa in a sauce pan. Heat on medium heat until warmed through, stirring frequently. Serve with fish.

*When making the salsa, I usually combine all ingredients MINUS the vinegar until I’m ready to heat the salsa. The vinegar really breaks things down and makes it extra liquidy if it sits in there for more than 5-7 minutes. The salsa takes about 5 minutes to heat up.