Tilapia with salsa.
Salsa: 2 tomatoes,seeded and chopped (about 2cups)
1 small onion,chopped( about 1/2cup)
1 tablespoon chopped fresh cilantro leaves
1 lime,juiced
1 tablespoon olive oil
Minced fresh chile of choice (the type and amount of chile you add to the tomato-onion mix is up to you: choose a milder chile,like Serrano or jalapeño and remove the seeds before mincing for a milder result. Pick a fiery chile like scotch bonnet or habanero and leave the seeds in for lots of fire).
Tilapia: Canola or olive oil, for frying
6 fillets of tilapia ( about 6oz each)
Sea salt and freshly ground black pepper
Flour, for dusting
Directions
To make the salsa: Stir the tomatoes,onion and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper,to taste. Place in the refrigerator to chill while preparing the fish.
To make the Tilapia: Preheat the oven to 200 degrees F
Pour enough canola or olive oil into a large frying pan to generously coat the bottom. Heat over medium- high heat until hot but not smoking.
While the oil is heating,season as many of the fillets as will fit in the pan with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated tilapia into the hot oil and give the pan little shake to make sure it doesn’t stick. Cook until lightly golden on the underside, both sides about 3 minutes. Transfer to a backing sheet and keep warm  in the oven. Repeat with the rest of the fillets, adding more oil to the pan,if necessary.
Serve warm with salsa on top. For a side dish you might like brown or basmati rice.
Bon appetite!!!

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