Ingredients:

  • 4 (6 oz / 170g) Tilapia fillets
  • 2 tbsp (12g) Jerk seasoning (dry rub)
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 1 cup (165g) Fresh mango, finely diced
  • ¼ cup (40g) Red onion, finely diced
  • 1 jalapeño (10g), seeded and minced
  • 2 tbsp (8g) Fresh cilantro, chopped
  • 1 tbsp (15ml) Fresh lime juice
  • 1 pinch (1g) Salt

Instructions:

  1. In a medium mixing bowl, combine the diced mango, red onion, minced jalapeño, and cilantro. Drizzle with lime juice and add a pinch of salt. Toss gently to combine and set aside.
  2. Pat the tilapia fillets completely dry with paper towels. Rub both sides of each fillet with olive oil, then coat generously with the jerk seasoning, salt, and pepper, pressing the spices into the flesh.
  3. Heat a large non-stick skillet over medium-high heat until a drop of water sizzles away instantly.
  4. Place fillets in the pan. Cook for 3–4 minutes per side without moving them, until the crust is deeply browned and the fish flakes easily with a fork.
  5. Remove the fish from the pan and let it rest for 60 seconds. Plate the fillets and top each with a generous heap of the mango salsa.