5 tilapia fish fillets
4 Tbsp. coconut oil
1 Tbsp minced garlic (pre-minced is easiest, but feel free to mince yourself if you desire)
Salt and pepper to taste
Place coconut oil in large skillet and heat it over medium high heat for several minutes. Add garlic to oil and allow to heat for 1 minute. Lower heat to medium low and place thawed tilapia in oil. Saute fish in garlic and oil for 5 minutes per side or until golden brown. Add salt and pepper to taste.
While fish is cooking, begin the quinoa. It will take about 12 minutes.
2 cups quinoa
4 cups water
2 Tbsp Mrs. Dash Garlic and Herb No Salt Seasoning.
Place quinoa, water and seasoning in a medium saucepan. Cover. Bring to a boil over medium heat. Once boiling, turn heat to low and let simmer for 10 minutes. Remove cover, stir. Serve quinoa as a bed for the tilapia and top with Mango Salsa.
While fish and quinoa are cooking, chop ingredients and mix salsa.
1 mango, peeled and chopped
½ one small onion, chopped
1 small bunch cilantro, chopped
1 Roma tomato, chopped
Juice of ¼ fresh cut orange
1 tsp. garlic salt
Combine chopped mango, onion, tomato and cilantro in small bowl. Add orange juice and garlic salt. Stir. Use as garnish for fish. Serve with orange slices and fresh sliced tomatoes.