Tilapia with Mango and Peach Salsa  

1 cup mango, peeled and diced

1 cup peaches, peeled and diced

1 cup tomatoes, diced

1/2 cup red onion, diced

1 teaspoon lime juice

1 tablespoon fresh cilantro

1/8 teaspoon kosher salt

3/4 cup orange juice, separate out 2 tablespoons 

4 (4 oz) Tilapia Loins

Pour orange juice (separate out 2 T and set aside) into Ziploc bag with tilapia.  Seal and place in refrigerator for 10 minutes.  Preheat grill to medium-high heat.  Combine mango, peaches, tomatoes and onion with lime juice, cilantro and remainder of orange juice.  Place tilapia on well greased grill.  Cook approximately 5-7 minutes, turning once or until internal temperature is 145 degrees. Plate fish and top with salsa.  Enjoy!

Makes 4 servings.

Tips and Twists:

Any fish or chicken would work well with the salsa.  Chopped avocado would also work well, simply add on top with salsa.  The fish and salsa create a great salad over greens.  Enjoy!