Mango Tilapia

• 4tilapia fillets
• 4tervings of cooked white basmati rice
• One to twotipe mangoes, peeled and sliced into bite size pieces
• Pico de Gallo ingredients;
• 2tipe tomatoes
• 2talapenoes
• onetunch of fresh cilantro
• 3tloves fresh garlic
• 1/2thite or yellow onion
• 1/2ted onion
• salt
• pepper
• Guacamole ingredients;
• 2tipe avocados
• onetacket guacamole mix
• fresh lemons for squeezing

1. To make the pico de gallo chop all ingredients into 1/4 inch cubes and mix together. Make the guacamole 1/2 hour before and put in the fridge. Make the pico de gallo one day to one hour before and put in the fridge. Cook the rice.
2. Put a 1/2 tablespoon of butter on a sheet of tin foil or parchment paper. Put one serving of rice on top of the butter. Cover the rice with mango slices. Then put one tilapia fillet on top. Add one fourth of the pico de gallo.
3. Close the tin foil or parchment paper, and place package in a oven proof dish. Repeat for four tilapia fillets.
4. Bake in a 400 degree oven for 35 to 40 minutes depending on how big the fillets are.
5. Serve with a dollup of guacamole on top

rice, mangoes, ingredients, tomatoes, jalapenoes, cilantro, garlic, onion, onion, salt, pepper, ingredients, avocados, guacamole mix, lemons

Taken from www.epicurious.com/recipes/member/views/-mango-tilapia-51438431 (may not work)