Broiled Fish With Avocado Salsa

1 yellow bell pepper, cut into 1/2" pieces
3/4 cup grape tomatoes, halved
1/2 cup diced cucumber
1/2 cup minced red onion
1/4 cup chopped cilantro
1 Tbsp. lemon juice
1 Tbsp. minced jalapeno pepper
1 3/4 tsp. salt
2 Hass avocados, halved, pitted, peeled and
cut into 1/2" cubes
6 tilapia fillets (8 oz. each)
1 Tbsp. olive oil
1 Tbsp. ground coriander
Lemon or lime wedges, for garnish

In medium bowl, stir together bell pepper, tomatoes, cucumber, onion,
cilantro, lemon juice, jalapeno and 1 tsp. salt. Add avocados and toss
gently to combine. Refrigerate salsa until ready to use. Preheat broiler.
Rub tilapia with oil, then sprinkle with coriander and remaining 3/4 tsp.
salt. Broil 4" from heat 5 to 6 min., until fish just flakes when tested
with fork. Serve fish topped with salsa and garnished with lemon wedges.

Makes 6 Servings Each serving has 334 calories, 14 g fat, 9 g
carbohydrates
(4 g fiber), 46 g protein, 780 mg sodium

Hallmark Magazine

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