pan seared tilapia with strawberry salsa

simple, quick, delicious dinner, that looks a lot harder than it actually is.  impress important company with this one.  the good thing about tilapia is that it is such a versatile fish.  its light texture, relative healthiness, and ability to marry to just about any flavor also make it a bonus fish to use.  along with the fish and the salsa, we served this with trader joe's wild rice (made in my brand-new rice cooker zomg!!!!), a simple green salad of arugula and white balsamic vinaigrette, and warm bread.

this recipe was originally going to include a mango salsa, but the mango i selected a few days before at the market had decided it was time to become mushy and uncooperative.  after coaxing a couple of sorry-looking cuts out of it, i had to come up with a plan B for some kind of sauce to pair with the fish, which was beginning to sizzle in the pan over the stove.  bingo: a giant quart of fresh strawberries caught my eye, and it was then that i concocted a delightful, unexpected salsa with many complex flavors but a list of only a few ingredients (and NO garlic!!!  whaaat?)

strawberry salsa

ingredients

about 16 large, ripe strawberries, capped and diced

1 medium red onion, diced

1 cucumber, peeled, seeded and diced

3/4 can black beans, drained and rinsed

1/2 medium mango, peeled and diced

juice of 1/2 lemon

salt and pepper to taste

method

easy peasy.  prepare all ingredients, combine in bowl, let refrigerate for at least 20 minutes.  spoon over your pan-seared tilapia filet (which has been dredged in flour, salt, and pepper, sauteed, and drizzled with a squeeze of fresh lemon juice before serving).  lick fingers, plate, bowl.