Makes 6 servings

Ingredients:

1 yellow bell pepper, cut into 1/2″ pieces

3/4 cup grape tomatoes, halved

1/2 cup diced cucumber

1/2 cup minced red onion

1/4 cup chopped cilantro

1 tbsp lemon juice

1 tbsp minced jalapeño pepper

1 3/4 tsp salt

2 Hass avocados, halved, pitted, peeled and cut into 1/2″ cubes

6 tilapia fillets (8 oz. each)

1 tbsp olive oil

1 tbsp ground coriander

Lemon or lime wedges, for garnish

Instructions:

  1. In a medium bowl, stir together bell pepper, tomatoes, cucumber, onion, cilantro, lemon juice, jalapeño and 1 tsp salt. Add avocados and toss gently to combine. Refrigerate salsa until ready to use.
  2. Preheat broiler. Rub tilapia with oil, then sprinkle with coriander and remaining 3/4 tsp of salt. Broil 4″ form the heat, 5-6 minutes or until fish just flakes when tested with fork. Serve fish topped with salsa and garnished with lemon wedges.