Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Pan-Seared Tilapia with Strawberry-Melon Salsa
Makes 4 servings

Strawberry-Melon Salsa
Ingredients
1/2 cup ripe strawberries, sliced
1/2 cup ripe honeydew melon, diced   
1/2 cup ripe cantaloupe melon, diced
1/2 cup onions, chopped
2 tablespoons olive oil
Juice of 1 lime
1/2 tablespoon cilantro, chopped
Salt and pepper to taste

Tilapia
Ingredients
4 5-7 oz tilapia fillets       
2 tablespoons olive oil
Salt and pepper to taste

• In a large bowl, combine all of the strawberry-melon salsa ingredients.
• Stir gently to mix well.
• Set aside.
• Heat the oil in a large skillet over medium heat.
• Sprinkle salt and pepper on both sides of tilapia.
• Place in skillet and cook for three minutes on each side.
• Plate fish and top with salsa.

PHOTO CREDITS:
Photo: maiapapaya.com

Jimmy Gherardi
		About the author:
		Jimmy Gherardi is the chef in residence at The Seven Hills School in Cincinnati, OH, and is the Culinary Editor for TASTE Magazine.
	Read More >>

Last update: 07-07-2008 20:36

Published in : Magazine Items, Recipes