My Grandfather and I have an annual contest to see who can grow the largest tomatoes. Unfortunately, he won the first year, but I gave him a run for his money last year and I feel confident that my time has come this season. Watch out Grandpa! If you’re an avid tomato grower and consumer like myself you’ll love this recipe!
Prep: 15 minutes
Cook: 8 minutes
3 Roma Tomatoes, chopped
1 Mango, chopped
1/4 Red Onion, finely chopped
1 Jalapeño, seeded and finely chopped
2 tbsp Cilantro, chopped
1 Lemon, juiced
Salt, to taste
1 1/2 lbs Tilapia (any white fish can be used)
2 tbsp Olive Oil
2 tbsp Lemon Pepper Seasoning
8-10 Leaves of Iceberg Lettuce
In a large bowl add in the tomatoes, mango, red onion, jalapeño, cilantro, lemon juice and salt to taste. Stir to combine then place plastic wrap over the top and place bowl in the refrigerator (the salsa can be made a day ahead of time if you wish.)
In a large sauté pan over medium-high heat add in the olive oil. Season the fish with the lemon pepper seasoning on both sides and place into the pan. Cook fish on the first side for 4 minutes then flip and cook for an additional 3-4 minutes, remove from heat and flake apart. Cooking times may vary depending on the thickness of the fish. A good rule of thumb is to cook until the fish is no longer opaque in the middle and flakes apart easily.
Assemble the lettuce wraps by starting with the lettuce leaf, adding in the fish and topping it with the mango salsa. Enjoy!