INGREDIENTS
For the Picallo De Gallo
2 Cups tomatoes, chopped and seeded
Lime juice
1/4 cup onion, minced
Salt and pepper to taste
1 medium jalapeno, chopped
2 cloves of garlic
1/2 cup fresh cilantro, chopped
For Fillets
4 Lake Harvest Skin off Tilapia Fillets
2 tsp. chipotle powder
Salt and pepper to taste
2 tblsp. butter
1/2 cup shredded cheddar cheese
METHOD
- For the Picallo De Gallo, add all ingredients in a medium bowl and mix well
- Let it sit for at least an hour to allow all flavours to blend together
- Pat tilapia fillets dry with a paper towel. Sprinkle both sides with chipotle powder, salt and pepper
- Melt the butter in a large skillet over medium heat, swirl the melted butter to coat for about 1 1/2 to 2 minutes per side, until the fish is golden brown and flaking easily with a fork
- Remove tilapia fillets from the pan and sprinkle the shredded cheese. Top with several spoonfuls of Pico De Gallo and serve immediately
