Arts & Entertainment

What's Cookin'? Tilapia with Avocado Mango Salsa

This is a nice, light summer dinner that's pretty easy and quick.

I don’t usually go by recipes or thumb through magazines looking for something new to try, but that’s where I found this one…or the idea for it anyone. The picture looked good so I gave it a quick read and tried to remember what it said when I decided to make it.

Everyone in my house likes some variation of this meal–my oldest son goes with plain fish as he has decided he no longer like avocado, while my daughter likes it all but just not mixed together! And the baby, well, it’s just avocado for him, which is one of his favorites.

I lightly season the tilapia with some lemon juice, white wine and season-all and then bake it at 350º for about 15 minutes. While that’s cooking, I cook some spinach with butter, white wine, garlic and a bit of season-all and boil some egg noodles (or substitute any other side you’d like!).

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Then for the topping–the yummiest, easiest part of all. Cut an avocado into chunks and put it in a bowl. Pour half a jar of mango salsa (or some other sweet version­–I’ve used pineapple, peach or some other combination of fruits!) and mix it together. Put the fish on the bed of spinach and top with the avocado mango salsa!

Quick Fix

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What You Need

  • Tilapia
  • Spinach
  • Mango/Pineapple/Peach Salsa
  • Avocado
  • Egg Noodles
  • Garlic
  • Butter
  • Lemon Juice
  • White Wine
  • Season-All

What to Do: Season and bake the tilapia at 350º for about 15 minutes. Cook the egg noodles. Sauté the spinach with the butter, lemon juice, white wine, garlic and season all. Dice the avocado and mix with half a jar of mango salsa. Serve the fish on a bed of sautéed spinach and topped with the salsa mixture.


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