Tilapia with Pomegranate Avocado Salsa
If you’re like My Suburban Kitchen, you’re always looking for easy ways to jazz up a plate. So once the wild-caught Tilapia Fillets are done, why not top it off with something incredible, like pomegranate avocado salsa?
- Prepare Gorton’s Tilapia filets according to package instructions.
- Meanwhile, in a medium bowl, toss together pomegranate arils, mint, parsley, orange zest, orange juice, jalapeño, shallot, salt and avocado. Refrigerate until ready to use.
- Once tilapia is cooked, transfer to plates and top with pomegranate avocado salsa. Sprinkle with crumbled goat cheese.
4 Gorton’s Signature Grilled Tilapia filets
2 tablespoons crumbled goat cheese
FOR POMEGRANATE AVOCADO SALSA:
1 cup pomegranate arils
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon orange zest
3 teaspoons orange juice
1 jalapeño, seeded and finely chopped
1 shallot, finely chopped
1/2 teaspoon salt
1/2 avocado, diced
Signature Grilled Tilapia
5-Star Tilapia® seasoned with a classic blend of real herbs and spices.
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In the Alaska Pollock fishery, mid-water trawls are utilized, which include safety catches to allow any other wildlike that might be caught to escape.
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