Moroccan-Style Tilapia with Cumin, Mango and Cilantro
- 4 (5-ounce) tilapia fillets
- Salt and ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon olive oil
- 1 ripe mango, diced
- 1/4 cup chopped fresh cilantro leaves
DirectionsWatch how to make this recipe.
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.
Copyright 2006, Robin Miller, All Rights Reserved