1 cup chopped fresh or frozen mango
¼ cup orange marmalade (can be sugar-free)
¼ cup chopped red bell pepper
1 tablespoon sliced green onion
2 tablespoons lime juice
For the fish
1 teaspoon chili powder
½ teaspoon black pepper
1 tablespoon olive or vegetable oil
4 (4-ounce) tilapia fillets (or cod
or orange roughy)
1. Stir together all salsa ingredients.
This can be made one day ahead and store in refrigerator.
2. Combine chili powder and pepper;
sprinkle on both sides of the fish fillets.
3. Heat oil in large skillet over
medium heat. Cook fillets 3-5 minutes per side or until fish is opaque in
4. Serve each fish fillet with a starch (wild rice or baked sweet potato) and salad. Makes 4 servings.