Moroccan-Style Tilapia with Cumin, Mango and Cilantro

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• 4 (5-ounce) tilapia fillets
• Salt and ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon olive oil
• 1 ripe mango, diced
• 1/4 cup chopped fresh cilantro leaves

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.