Baked Talapia Fillets with Mango Lime and Avocado Salsa
Over Potato Cauliflower Puree
The Gourmet Farm Girl

Make ahead Salsa

1 avocado
1 mango
Juice of ½ a lime
2 t. honey
1 T chopped red onion
3 T of fresh chopped cilantro
Cut mango & avocado into small chunks place in mixing bowl and squeeze lime juice over the mixture then add the onion, honey, and cilantro
Set aside in refrigerator to flavor up   

Potato Cauliflower Puree

4 medium size white or russet potatoes peeled and cut into chunks
2 cups chopped cauliflower
1 14 oz can chicken broth
3 T Butter
¼ cup cream or half and half
Pinch of salt

Boil the potatoes in the chicken broth till tender (you may need to add a little water if needed to cover potatoes) 25-30 minutes
Steam or boil the cauliflower till soft & tender: 10-12 minutes
Drain the potatoes and cauliflower and place in food processor with the butter, salt and cream; Puree till smooth

Tilapia

4 fresh tilapia fillets
Juice of ½ lime
¼ t cumin powder
1/2 t butter on top of each fillet
Salt and Pepper to taste

Rinse and place fish fillets on paper towel to remove moisture; Place fish in an iron skillet or heavy cookie sheet spayed with cooking oil, sprinkle with cumin, salt & pepper
Place in a 375 degree oven for 10-12 minutes; switch to broil for 3-5 minute till the tops are lightly browned

Place the Potato Cauliflower puree on bottom of plate

Place the Tilapia with the Mango Avocado Salsa on top

Serves 4-6
Double recipe for more

ENJOY!