Baked Tilapia with Watermelon Salsa
Both watermelon and tilapia offer important pregnancy benefits.
- Nonstick cooking spray
- 6 4-ounce tilapia fillets
- 1/4 cup lime juice
- 2 teaspoons fresh garlic, minced
- 2 cups seedless watermelon, diced
- 1 8 ounce can pineapple chunks in juice, drained
- 1 14 1/2 ounce can black beans, drained and rinsed
- 1/2 orange bell pepper, seeded and chopped
- 1/2 cup white onion, finely chopped
- 1/4 cup fresh Cubanelle pepper, seeded and chopped
- 2 tablespoons fresh cilantro, minced
- 2 teaspoons lime juice
- 2 teaspoons olive oil
1. Preheat oven to 350 degrees F. Coat a 10-by-13-inch glass baking dish with nonstick cooking spray. Place fillets in dish, flat-side down. Sprinkle with lime juice and garlic. Season with salt and pepper to taste. Cover and bake for 15 minutes.
2. While the fish bakes, combine the salsa ingredients in a medium bowl, tossing gently. When fish is cooked, top each fillet with 2/3 cup watermelon salsa. Serve over saffron rice, if desired.