Grilled Chili-Lime Tilapia with Peach Salsa

Grilled Chili-Lime Tilapia with Peach Salsa


1 lb. fresh tilapia (2 filets)

1 tablespoon chili powder

1 teaspoon garlic powder

1/4 teaspoon salt (optional)

2 tablespoons olive oil

1 tablespoon lime juice

peach salsa (see recipe)

Directions:

Rinse & pat dry the tilapia and set on a large plate. In a small bowl stir together the dry rub: chili powder, garlic powder, and salt. Rub the spice mix over the fish until they are fully coated. Cover plate of fish with plastic wrap and refrigerate for 30 minutes to allow the spices to meld. Heat grill pan 10 minutes before cooking. Get the grill pan very hot (a droplet of water should sizzle immediately). Brush olive oil on the spice-rubbed fish and place onto the grill. Cook 3-4 minutes on each side until the fish is fork tender & gently flakes. Plate grilled fish and sprinkle each serving with lime juice. Add peach salsa on top of each filet and serve.