Dijon Tilapia With Peach Zucchini Salsa
The subtle flavors of Dijon and basil on light tilapia, paired with a vibrant sweet but savory fresh peach zucchini salsa. A healthy, palate-pleasing gluten-free and paleo dinner entree.
- Yield: 4 1x
- Category: Main, Condiment
- Cuisine: American
Ingredients
Scale
- Peach Zucchini Salsa:
- 1 Large Ripe Peach
- 1 Large Red Tomato
- 1 Medium Zucchini
- 1 Scallion
- 1/2 Tsp Minced Garlic
- 1/4 Tsp Black Pepper
- 1 Tsp Dried Basil (or 1 TB fresh)
- 1/2 Tsp Dried Mint
- Tilapia Fillets:
- 4 Tilapia Fillets
- 1 Tsp Dijon Mustered (per fillet)
- 1/4 Tsp Dried Basil (per fillet)
- 1/4 Tsp Dried Parsley (per fillet)
Instructions
- For the salsa: Roughly chop all the fruit and veggies and add to a food processor along with the spices and herbs. Pulse until you get a salsa texture and set aside.
- For the Tilapia: Preheat the oven to 375°F.
- Line a baking sheet with a greased piece of foil and lay out each tilapia fillet.
- Coat and rub in 1 tsp of dijon and 1/4 tsp of dried basil and parsley to each fillet.
- Bake the tilapia for 12-14 minutes, until done.
- Remove, and top with salsa as desired.
Nutrition
- Serving Size: 1