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4 Sea Cuisine® Coconut Crusted Tilapia fillets
1 mango, peeled pitted and diced (¼-inch)
1 navel orange, peeled and coarsely chopped
2 kiwis, peeled and diced
1/2 red bell pepper, finely diced
1/4 cup chopped red onion
1 jalapeño (seeds and ribs removed), finely diced
3 tbsp. chopped fresh mint
2 tbsp. fresh lime juice
2 tsp. honey
Heat the oven to 375°F. Bake the Coconut Crusted Tilapia fillets according to package directions.
Meanwhile, toss together the remaining ingredients for the mango salsa recipe in a large bowl. Serve with the Coconut Crusted Tilapia.
Tip: For a spicier mango salsa recipe, add some of jalapeño’s chopped ribs and seeds.