Blackened Tilapia with Mango Salsa

It's fish Sunday once again. Although the jazz music is present (particularly French Jazz courtesy of Emilie Claire-Barlow) the type of fish has changed. To mix it up along with my stray from classical jazz to French, tonight's dinner is featuring Tilapia rather than the ever so consistent Salmon. I know my classical Salmon seasoning such as mustard, dill, lemon, etc, but I was not so sure how I would cook the Tilapia. I then decided using a spice blend to make blackened Tilapia would be gastronomically pleasing and could accompany a mango salsa nicely, which seems to be on my mind due to the now more readily available fruits with the arrival of spring.

Servings: 2

Ingredients:
2 Tilapia Fillets
1 Tablespoon Extra Virgin Olive Oil


1 Mango
1 Jalapeno
1 Yellow Pepper
1/2 Red Onion
1/2 Carton of Cherry Tomatoes
1 Lime
Cilantro
Directions:

To make the Mango Salsa:
Chop the mango, tomatoes, pepper, and red onion into small pieces. Then chop the jalapeno into small pieces- add the seeds if extra heat is desired. Then zest the lime over the mix and squeeze the juice of the lime into the mix. Then add some chopped cilantro. Let sit in the fridge covered for an hour.

Place the two fillets of fish onto a baking sheet covered with foil. Drizzle one tablespoon of olive oil over the two pieces of fish. Then sprinkle, chili powder, paprika, cayenne pepper, salt, pepper, and garlic powder of the fish. Massage the rub into the fish.

Place the fish into a 350 degree oven and cook for 15-20 minutes.

Serve the mango salsa over the cooked fish and enjoy!