Parmesan Crusted Tilapia with Peach Salsa

One way to ring in the warm weather is to spice up a regular fish filet with some fresh salsa! I combined a recipe for tilapia with the peach salsa. James commented that although the parmesan and salsa tastes blended well, there is room for improvement in blending the two flavors. Next time I’d like to try either straight grilling the fish or adding a light breading to add a bit of crunch but doesn’t take away from the salsa. That said, the salsa is excellent. It’s festive, fresh and full of flavor. Enjoy!

tilapia with peach salsa
tilapia with peach salsa

Tilapia recipe courtesy of Rachael Ray
Peach salsa recipe adapted from Harris Teeter

the tilapia:

      3/4 cup parmesan cheese


      2 tsp paprika


      2 tsp dried parsley


    3 tilapia filets

the salsa

      3 small peaches (or 2 large), diced


      1 red bell pepper, diced


      1/2 red onion diced


      1/2 tsp. red pepper flakes


      3 tsp dried cilantro


      2 T. fresh mint


      2 T. lime juice


    1 T. honey

the tilapia

      Preheat the oven to 400.


      1. In a shallow bowl, combine the cheese with the paprika and parsley and season with salt and pepper.


      2. Dredge fish in the cheese mixture.


    3. Place filets on a foil-lined baking sheet and bake 10 to 12 minutes.

the salsa

      1. In a medium bowl, stir together peaches, bell pepper, onion, red pepper flakes, cilantro and mint. Add lime juice and honey and stir until well mixed.


      2. Cover and chill at least 30 minutes before serving.


    3. When fish is done, serve with rice and add 1-2 spoonfuls of salsa.


One Comment Add yours

  1. Lynn says:

    Found this recipe and making it tonight! The salsa tastes wonderful!

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