Meghan MacGillivray
This dish takes tilapia and spices it up with chiles and a spicy jicama and jalapeno salsa.

Chile Crusted Tilapia with Jicama Salsa

By Meghan MacGillivray

Serves 4 People

 

INGREDIENTS:

4 fillets of US farmed raised Tilapia

1 tbsp. chile powder

1/2 tbsp. garlic salt

1/2 tbsp. paprika

1 tsp. cayenne powder

1 tsp. lemon pepper

salt and pepper

Jicama Salsa

1 jicama, peeled and cut into 1/2 inch cubes

1 red onion, minced

2 garlic cloves, minced

1 orange bell pepper, chopped fine

1 bunch cilantro, chopped fine

1 lemon squeezed

1 ear of corn, removed from husk

1 jalapeno, minced fine

DIRECTIONS:

• Combine all of the spices together. Coat each side of the tilapia with the spices and set aside.
• Mix all of the jicama salsa ingredients together. Season with salt and pepper and lemon juice. Add more if necessary.
• Heat oil in pan over medium heat. Once hot, sear tilapia on both side 3-4 minutes until flaky and firm in the middle. There should be a nice brown crust on the outside of the tilapia.
• Serve with the jicama salsa and a side of sauteed spinach.