Blackened Tilapia with Avocado Salsa

This whole dish is very quick and easy to make, mainly because the salsa is all raw and requires no cooking time - but also because fish cooks extremely fast.


I made this with a sweet potato hash, which is basically just cubed up sweet potatoes lightly fried (not deep fried). And the Avocado salsa has a number of different vegetables, which is nice because it's not only a "sauce" for the fish it's also the vegetable side. 

Ingredients:
2 filets of boneless skinless tilapia 
blackening spice* - as needed
1 avocado
1 red bell pepper
1 zucchini 
2 radishes
1/4 red onion
1/2 orange juiced
a few sprigs of cilantro
salt and pepper as needed
canola oil as needed
1 large sweet potato
To make: 
Sweet potato hash - cut sweet potato into little cubes and fry in non-stick pan with salt and pepper. Avocado - in a mixing bowl put diced bell pepper, diced zucchini, shaved radish, shaved onion, diced avocado, chopped cilantro and orange juice (you could add a little extra virgin olive oil too), salt and pepper and toss. Tilapia - Sprinkle blackening spice evenly over both sides of filet, put in preheated pan with oil and cook on both sides. Assemble dish together and enjoy! 


*Blackening seasoning usually consists of paprika, onion powder, garlic powder, thyme, basil, black pepper, cayenne pepper and oregano. It is usually used as a blend for fish, chicken, or seafood.