Blackened Titlapia with a Tropical Salsa

A friend made mango salsa and brought it to work for all of us once. It was wonderful, but I wanted to put my own spin on it, and serve it as something other than a snack. I decided on Cajun or blackened fish topped with the salsa. I made it a few different times, tweaking the salsa ingredients every time until it was right. I would make it with grouper. I haven't made it in a couple years though, and thought of it after seeing a picture of something similar online. To the store I went!

2 tilapia fillets (because grouper got friggin expensive!)

2 Tbsp paprika

1/2 tsp cayenne

1 Tbsp onion powder

1  Tbsp garlic powder

2 Tbsp thyme

2 tsp parsley

1 tsp black pepper

Pinch of salt

Salsa:

1/2 medium red onion, diced

1/2 large pineapple, diced

1-2 avocado, diced

1/2 papaya, diced

1 mango, diced (seeing a pattern?)

Juice of 1 lime

1/2 cup cilantro, chopped

1 large jalapeno, diced (remove the seeds for mild, leave them in for nice and spicy!)

Prepare the salsa first, preferably a couple hours ahead so the ingredients have time to meld and get happy and yummy! Combine the fruits, onion, avocado, and lime juice first and taste. Add some of the jalapeno and taste again, then add more or even the seeds if it's not hot enough. Add the cilantro, cover, and set aside.

Get a pan and some butter nice and hot on about medium high heat. Combine the spices in a small bowl, then rub all over the fish. Cook the fish, flipping once, for about 5 minutes or so total, or until completely cooked. Plate the fish topped with the salsa and sprig of cilantro and enjoy!