Ingredients
2 Tilapia Fillets
Brown rice
Bundle of Asparagus
Ground sea salt
Salsa:
1 cup diced tomatoes
1/2 cup mango
1 Tbs lemon juice
1 Tbs finely diced red onion
1/2 ea. diced jalapeno (~3 slices)
2 Tbs chopped cilantro
salt & pepper
1 tsp olive oil
1 tsp white vinegar
1/2 tsp granulated garlic
Preparation
Combine salsa ingredients in medium bowl. Set aside. Cook rice as instructed on the package. Lightly coat asparagus with olive oil & sea salt. Grill until tender. Pray both sides of fish with Pam oil spray. Place on a clean, lightly oiled grill. Cook to internal temperature of 145 degrees, turning once during cooking.
