Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1.25g) cracked black pepper
  • 1 cup (165g) diced ripe mango
  • ½ cup (80g) diced pineapple
  • ¼ cup (40g) diced red bell pepper
  • 2 tbsp (30g) finely diced red onion
  • 2 tbsp (8g) chopped fresh cilantro
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) honey or agave nectar
  • 1 small jalapeño, seeded and minced (optional)

Instructions:

  1. Pat the tilapia fillets completely dry with paper towels. In a shallow dish, whisk together the olive oil, lime juice, paprika, garlic powder, salt, and pepper. Coat the fillets thoroughly and let them rest at room temperature for 15–20 minutes.
  2. Combine the diced mango, pineapple, bell pepper, red onion, and jalapeño in a medium bowl. Stir in the lime juice, honey, and cilantro. Toss gently to combine and set aside in the fridge to let flavors meld.
  3. Heat a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Add the fillets and sear for 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the flesh is opaque white. Carefully flip using a fish spatula to avoid breaking the fillet.