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4.5 from 6 votes

Pan-Fried Tilapia with Citrus, Mango, and Avocado Salsa

Growing up I did not eat much seafood, but as I grew older and started eating it more often, I quickly fell in love with it and made up for lost time. This recipe is quick and easy to make. The flavor is delicate yet complex enough to entice the palate. The citrus, mango, and avocado salsa pairs well with the simply prepared tilapia, making it a memorable and healthy meal.

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 4 servings
Calories: 2258 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound tilapia fillets
  • 1/3 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons salted butter
  • homemade fruit salsa see notes

Instructions

    Cup of Yum
  1. Rinse tilapia fillets and pat dry with paper towels.
  2. Mix flour, garlic powder, pepper, and salt in a shallow dish. Dip fillets in flour mixture and coat both sides.
  3. Heat butter in skillet over medium heat until hot. Add floured fillets to skillet and pan fry for 3 to 4 minutes on each side or until golden.
  4. Place fillets on a platter and spoon the citrus, mango, and avocado salsa over fish before serving.

Notes

  • Make the Citrus Mango and Avocado Salsa using this recipe.
  • Nutrition facts do not include salsa. 

Nutrition Information

Calories 225.8kcal (11%) Carbohydrates 8.82g (3%) Protein 24.11g (48%) Fat 10.57g (16%) Saturated Fat 6.08g (30%) Cholesterol 79.28mg (26%) Sodium 280.04mg (12%) Potassium 362.55mg (10%) Fiber 0.48g (2%) Sugar 0.06g (0%) Vitamin A 262.39IU (5%) Calcium 13.86mg (1%) Iron 1.17mg (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 2258

% Daily Value*

Calories 225.8kcal 11%
Carbohydrates 8.82g 3%
Protein 24.11g 48%
Fat 10.57g 16%
Saturated Fat 6.08g 30%
Cholesterol 79.28mg 26%
Sodium 280.04mg 12%
Potassium 362.55mg 8%
Fiber 0.48g 2%
Sugar 0.06g 0%
Vitamin A 262.39IU 5%
Calcium 13.86mg 1%
Iron 1.17mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.