- 2 cups tomatoes; chopped & seeded
- ¼ cup onion; minced
- 1 medium jalapeño; chopped
- 2 garlic cloves; minced
- Juice of 1 lime
- ½ cup fresh cilantro; chopped
- Salt and pepper; to taste
- 4, 6-oz. tilapia fillets
- 2 tspn. chipotle powder
- 2 Tbs. butter
- ½ cup cheddar cheese, monterey jack, or a combo; shredded
For the pico de gallo, place tomatoes, onion, jalapeño, garlic, lime juice, cilantro, salt, and pepper in a medium bowl and mix well. Let sit for at least an hour to allow the flavors to meld together.
Pat tilapia fillets dry with a paper towel. Sprinkle both sides with chipotle powder, salt, and pepper. Melt butter in a large skillet over medium-high heat. Swirl melted butter to coat the bottom of the pan. Add tilapia and cook about 1½-2 minutes per side, or until fish is golden brown and flakes easily with a fork.
Remove tilapia from pan and sprinkle with shredded cheese. Top with several spoonfuls of pico de gallo and serve immediately.