Make salsa by finely dicing strawberries, cherry tomatoes, red onion,cilantro and mix together. Amounts depend on how many servings you’re trying to make and your personal taste, but I went for equal proportions of everything, which was maybe a little heavy on the cilantro. Squeeze some lime over the top and add a shake or two of Marie Sharp’s grapefruit habanero sauce. Let sit. More time is better, because the flavors will mix in better, but it’s good right away, too.
This salsa combo–sweet, tomato, kick, cilantro, lime juice, hot sauce–is a basic outline for salsa. You could substitute mango or peach or raspberries for the strawberries or any type or peppers, shallots or even green onions for the red onion. As long as you’ve got tomatoes, cilantro, lime, and a hot sauce that doesn’t have a smoky or barbecue flavor, it ought to be good. That said, Marie Sharp’s grapefruit habanero sauce is perfect for salsa. Also perfect for many, many other purposes, but awesome in salsa.
Pre-heat frying pan on medium-high (7 on my electric stove). Add enough olive oil to cover the bottom in a thin layer. Salt and pepper both sides of a tilapia filet. When the oil shimmers, put the fish in the pan. Flip when the edges start to turn deeper white, about two minutes, although the length of time depends on the thickness of the filet. Another two minutes, then remove fish from pan. Both sides should be nicely browned.
Top with salsa and serve.
I made this for lunch. Half an hour after I started, I’d eaten, washed all the dishes and headed back to work. Super-fast, super-easy, super-healthy and seriously delicious.