Tilapia with Peach Salsa
A quick, light dish that's bursting with flavor. You can serve the peach salsa warm or cool, and you can even use frozen peach slices if you can't find fresh peaches or they're not in season.
- 2 tsp celery salt
- 1 tsp dried thyme
- 1/4 tsp cayenne optional
- freshly ground black pepper
- 5 Tbsp olive oil
- 4 6 oz fillets tilapia
- 2 ripe peaches OR 2 cups frozen peach slices
- 1 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup cilantro leaves and tender stems roughly chopped
- 1 Tbsp honey
- 1/4 tsp kosher salt
- 1 lime juiced
Stir together celery salt, thyme, cayenne, and 1½ teaspoons pepper in a small bowl. Drizzle some of the olive oil over the fish, then gently rub spice mixture on both sides of the fillets. Let sit 5 minutes.
Meanwhile, stir together peaches, onion, tomatoes, cilantro, honey, kosher salt, lime juice, 1 tablespoon oil, and remaining ¼ teaspoon pepper. Set aside. (You can also cook the salsa — see note)
Heat remaining olive oil in a large skillet over high heat. Add fish and cook for 3-4 minutes, until starting to char on the bottom. Flip and cook until fish flakes easily with a fork, about another 3 minutes.
Serve fish with peach-tomato salad. Great with zoodles and pesto, or a pasta/rice side dish.
If you’re using frozen peach slices, or you prefer your tomatoes cooked rather than raw, you can cook the peach salsa. Heat the olive oil in a small pot or skillet over medium-low heat. Add half the sliced red onions, the tomatoes, and the peach slices. Cook for about 5 minutes, then mix in a large bowl with the rest of the onions, cilantro, honey, lime juice, an salt.