Garlic Fried Tilapia with Pineapple Salsa

 INGREDIENTS:
  • 1 lb. fresh tilapia, cleaned and descaled
  • 4 cloves garlic, minced
  • 1 small fresh pineapple, peeled and cut into tidbits
  • 2 pcs. tomatoes, finely chopped
  • 2 pcs. siling haba (green finger pepper)
  • 1 pc. red bell pepper, deseeded and chopped
  • 1 tbsp. fresh parsley, minced
  • 1 pc. dayap (lime)
  • ½ tbsp. lime zest
  • ¼ tsp. cumin powder
  • 1 tbsp. and a pinch salt
  • cooking oil

 PROCEDURE:
  1. In a saucer, mix the salt and minced garlic. Rub the mixture on each side of tilapia. Leave aside for 3 to 5 minutes.
  2. Heat generous amount of cooking oil and pan fry the tilapia until both sides turn golden brown. Remove the fried tilapia from the pan and transfer on a platter lined with paper towel to absorb the excess oil. Set aside.
  3. In a salad bowl, combine the pineapple, tomatoes, green finger pepper and red bell pepper. Squeeze in the lime juice, and then sprinkle with parsley, lime zest, a pinch of salt and a dash of cumin powder. Mix thoroughly until well blended.
  4. Serve the pan fried tilapia with pineapple salsa on the side. Enjoy!

**Number of servings: 3 to 4

TIPS FROM ENZ:
  1. After rubbing the salt-garlic to tilapia, leave it for a couple of minutes or so to allow the flavor to be absorbed by the fish.
  2. If there is no available fresh pineapple, canned pineapple tidbits will do.
  3. If you want some juicy salsa, you can actually have all the ingredients in a slow blender. But do not overdo or the texture will turn into smoothies. I prefer mine to just mix all the chopped ingredients and consume it in its chewable form.
  4. Try other salsa variations, by substituting the pineapple with corns, carrots, guacamole or mangoes. Just choose whatever suits your taste.