Tilapia with Mango salsa

So this is one of those 10% moments, if you count fish as meat. If you don't count fish as meat...which never made sense to me...because then what is it....vegetable?...mineral? But however you define it, fish is definitely our preferred meat/protein, and we try to include fish into our diets at least once a week.
This is one of my favorite ways to prepare fish because Tilapia is generally the least expensive fish to buy, and mango salsa tastes good on everything. Also, you could use this recipe and make it elegant with risotto and broccoli (as pictured) or you could totally just create fish tacos with it or pair it with rice and beans! The salsa, by the way, is just a rockin salsa! You could prepare it alone and just have a date night in with a bag of chips! And mangos are in season right now (I think).

Tilapia with Mango Salsa

Basic Tilapia
1 lb Tilapia fillets
1 TBSP olive oil
lemon juice from half a lemon
2 cloves garlic, minced
salt and pepper to taste

optional seasoning:
fresh chopped or dried basil to taste, or
chili powder and cayenne pepper (for more southwestern flair)

Mango Salsa
1 large ripe mango, peeled and chopped
1/2 red bell pepper, diced
1/4 cup minced red onion
1 cup cherry or grape tomatoes quartered
1 jalapeno, minced (seeded if you want less heat)
1/2 cup chopped cilantro
2 TBSP lime juice
salt and pepper to taste

Prepare the mango salsa by combining the mango, red bell pepper, red onion, tomatoes, cilantro, and jalapeno in a bowl.  Add in the lime juice and season to taste with salt and pepper.  Refrigerate until ready to use.

Preheat oven to 375 degrees. Rinse fish and pat dry.  Line a baking sheet with tinfoil and spray with cooking spray.  Place the fillets on the sheet and drizzle with olive oil and lemon juice, then season with the garlic, salt, and pepper. At this point you can choose to add either basil or a combination of southwest seasonings depending on how you choose to serve your fish. Bake for 8-12 minutes (depending on the thickness of your fillets).

Serve the fish fillets topped with the mango salsa.