- 1 Roma tomato, seeded and chopped
- 1 cup cubed avocado
- 2 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh lime juice
- 1/2 tsp garlic powder
- salt and pepper
- 2 (4 oz) tilapia fillets (can use grouper or flounder)
- 2 tsp canola oil
Combine first 5 ingredients and salt and pepper. Sprinkle fish with salt and pepper. Cook fish in hot oil in a nonstick skillet 3-4 minutes per side or until fish flakes with a fork. Top with tomato-avocado salsa. Makes 2 servings.