4 tilapia fillets
½ teaspoon garlic powder
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½ teaspoon salt
½ teaspoon pepper
3-4 tablespoons flour
1 tablespoon olive oil
1 ripe avocado
1 ripe mango
½ teaspoon lemon juice
3-4 tablespoon sweet Thai chili sauce
¼ teaspoon salt
¼ teaspoon black pepper
5 ounces salad greens
12 cherry tomatoes
Sprinkle salt, pepper and garlic powder on both sides of the tilapia fillets; let sit 10--15 minutes at room temperature, so the flavors blend.
For the sauce: Peel and dice the avocado into ¼-inch cubes and add to a bowl. Peel and dice the mango into ¼-inch cubes; add to same bowl. Finely chop the scallions and add to the bowl. Pour in lemon juice, Thai chili sauce and toss gently to coat. Add salt and pepper and mix until well combined.
To cook the fish: Coat the tilapia with a thin layer of flour. Heat oil in pan over medium-high heat and sear the tilapia 2-3 minutes, each side until fish is flaky and cooked through.
To serve: Garnish plate with salad greens and cherry tomatoes. Place the tilapia fillets on the greens and spoon plenty of sauce over the fish.
Cook's note: The sauce also can be used on salmon, chicken or pork, or try it as a dip with chips or crackers or as a salad dressing.