1 cup chopped Cherry Tomatoes                              4 (4 oz) Tilapia Fillets

1 small Sweet Onion, chopped (1/2 cup)                   2 T. fresh Lemon Juice

3 T. chopped  Fresh Basil                                        1 tsp. salt-free Lemon Pepper Seasoning

2 T. unflavored Balsamic Vinegar                             1 T. Olive Oil


For the Salsa:  In a small bowl combine tomatoes, onion, basil, vinegar, and pepper to taste; set aside.

Drizzle fillets with lemon juice, and sprinkle evenly with lemon pepper.  In a large nonstick skillet heat oil over medium heat 1 minute.  Add fillets;  cook 4 minutes per side or until fish flakes easily with a fork.  Top fillets with salsa, and serve.                                                                                                                     Serves 4


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