Spicy Tilapia With Hatch Green Chile & Grilled Peach Salsa

Ingredients

For the tilapia:

4 Tilapia filets

1 Teaspoon smoked paprika

1 Teaspoon cumin

1 Teaspoon garlic powder

1 Teaspoon brown sugar

1 Teaspoon cracked black pepper

1 Teaspoon cayenne pepper

¼ Teaspoon Kosher salt

1-2 Tablespoons olive oil

For the salsa:

4-6 Hatch green chiles (roasted, peeled, seeded, diced)

3-4 Peaches (peeled, grilled, diced)

1 Red onion or shallot (finely diced)

1 Bunch of chopped cilantro

½ Cup of diced cherry tomatoes

1-2 Cloves garlic (minced)

1 Tablespoon reserved Tilapia seasoning

Juice of 1 lime (add the zest too if you like it, extra limey)

Directions:

For the salsa:

1. Peel peaches, remove pit, cut in half, and brush with olive oil.
2. Place face down on a hot grill and grill for 2-3 minutes on the flat side or until peaches have nice grill marks.
3. Remove from grill and set aside to cool.
4. Once peaches have cooled, dice.
5. Add the diced peaches to a bowl and add all remaining ingredients.
6. Mix and set aside.
7. Add a little of the tilapia seasoning to the mixture (to taste)
8. Sprinkle a light amount of olive oil on both sides of tilapia and season.
9. Heat grill on medium-high heat.
10. Grill 3 minutes per side or until done.
11. Top fish with Hatch Green Chile and Grilled Peach salsa after cooking.

Prep time: 15 min

Cook time: 10 min

Total time: 25 min

Serves: 4