INGREDIENTS

• 2 cups pineapple; finely diced
• ½ jalapeño; seeds & ribs removed, finely chopped
• ½ small red onion; finely chopped
• ¼ cup cilantro; finely chopped
• Juice of 2 limes
• 2 avocados; diced small
• Salt & black pepper
• 4, 5-6 oz. tilapia fillets
• 1 Tbs. olive oil

INSTRUCTIONS

In a medium bowl, combine the pineapple, jalapeño, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside. Pat the fish dry with paper towels and season liberally with salt and pepper. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through. To serve, top each piece of fish with salsa.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

INGREDIENTS

• 3 blood oranges
• ½ grapefruit
• 1 tangerine
• 1 jalapeño; seeded & chopped
• 2 Tbs. cilantro; chopped
• 1 shallot; finely chopped
• 4 endive leaves; chopped
• ½ a lime; juiced
• 1 cup shelled pistachios
• ½ cup Panko bread crumbs
• 1 Tbs. Dijon mustard
• 4 tilapia fillets
• Salt & pepper; to taste
• 1-2 Tbs. olive oil

INSTRUCTIONS

Zest the blood oranges. Set zest aside in a small bowl and peel and segment the oranges, grapefruit, and tangerine. Collect extra juice from the citrus and add to the zest. Mix together the citrus segments with jalapeño, shallot, cilantro, endive, and lime juice. Season to taste with salt. Refrigerate until ready to serve. Combine nuts and panko in a food processor and buzz until finely chopped and well blended. Combine zest, juice, and 1 Tbs. Dijon mustard in a shallow dish. Put nut mixture in a second dish. Season each piece of tilapia with salt and pepper. Dip in the citrus/mustard mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook. Pre-heat oven to 400°F. Heat olive oil in a large fry pan (preferably oven safe). Fry each piece of fish for 2–3 minutes on each side (until nuts start to brown) and transfer to oven. Cook 5–10 minutes longer, or until fish easily flakes with a fork. Top with citrus salsa.

INGREDIENTS

• 2-4 cactus pads (about 2 cups diced)
• 8 tomatillos
• 2 poblaños
• 2 jalapeños
• 1-2 serraños
• ½ white onion
• 2 garlic cloves
• 1 Tbs. white vinegar
• ¼ cup lime juice
• 1 tspn. garlic salt
• ¼ tspn. salt
• Handful of chopped cilantro; if serving fresh (do not add cilantro if you choose to can the salsa)

INSTRUCTIONS

Bring a pot of water to a boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you’ll use it to cook the cactus. While you are watching your tomatillos you can prepare all the remaining veggies on a hot, dry cast iron skillet. Turn the veggies occasionally, making sure all sides are blackened. Once they are done place the poblaños in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos. To prepare the cactus, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in a food processor with other ingredients. Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. Remove from heat, top with a handful of chopped cilantro and serve with tortilla chips.

INGREDIENTS

• 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

INSTRUCTIONS

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.