Ingredients
1 yellow bell pepper, cut into ½-in. pieces
¾ cup grape tomatoes, halved
½ cup diced cucumber
½ cup minced red onion
¼ cup chopped cilantro
1 Tbsp. lemon juice
1 Tbsp. minced jalapeño pepper
1¾ tsp. salt
2 Hass avocados, halved, pitted, peeled and cut into ½-in. cubes
6 tilapia fillets (8 oz. each)
1 Tbsp. olive oil
1 Tbsp. ground coriander
Lemon or lime wedges, for garnish
Directions
1. In a medium bowl, stir together bell pepper, tomatoes, cucumber, onion, cilantro, lemon juice, jalapeño, and 1 teaspoon salt. Add avocados and toss gently to combine. Refrigerate salsa until ready to use.
2. Preheat broiler. Rub tilapia with oil; then sprinkle with coriander and remaining ¾ teaspoon salt. Broil 4 inches from heat 5 to 6 minutes until fish just flakes when tested with a fork.
Serve fish topped with salsa and garnished with lemon wedges.
