Grilled Tilapia with pinapple salsa on crunchy peanut couscous.

Fresh produce always inspires new ideas.

Tilapia is a mild flavoured fish. To me tilapia always tastes very earthy and assumes any flavour you add to it. I love to give it very delicate spices and pair it with bold concoction of flavours. Thats why I served this combination of dishes together. The delicate earthiness of tilapia with bold and spicy punch of the pineapple salsa along with the crunch of the peanut couscous really hits the spot.
To get more information about tilapia go to http://www.aquaculture.ca/files/species-tilapia.php

Grilled Tilapia
Ingredients:
2 tilapia fillets
2 tablespoons of olive oil
1 teaspoon salt
Red chili flakes as per the desired level of heat
1 tablespoon oregano dry
1 tablespoon lime juice
1/2 teaspoon garlic powder

1. Mix all the ingredients together and marinate the fish for 20 minutes. 
2. Grill for 15 minutes till fish turns golden brown and cooks through. 
3. Serve warm with tangy pineapple salsa. 

Spicy fresh pineapple salsa 

Pineapple's firm texture and sweet-sour taste is perfect for salsa. Gives a tropical touch to the meal.

Ingredients:
1/2 a pineapple cored and chopped (bite sized)
1 large red pepper chopped
1/2 red onion chopped
Handful of fresh mint leaves chopped
2 jalapeños, stemmed and minced
1⁄4 cup finely chopped cilantro
Salt to taste
3 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tsp sugar (optional)

1. Mix all the ingredients together and chill for 2 hours. 
2. Serve at room temperature over the grilled fish. 

Peanut Couscous
Ingredients:
1 cup couscous
2 cups water or chicken broth
1 cup chopped celery
1/2 cup shredded carrots
1/4 cup roasted peanuts
Olive oil
Red wine vinegar
Salt to taste

1. In a saucepan bring water to boil. 
2. Add couscous and salt and turn off the heat. 
3. Stir, cover and let stand for 15 minutes. fluff with a fork. 
4. In a large pan heat olive oil and stir in the vegetables. Saute for 2 min and remove from heat. 
5. Stir in cooked couscous and peanuts and mix well. Flavor with salt and vinegar. 
6. Serve warm.