FIREROASTERS™ ISLAND GRILL TILAPIA OVER TROPICAL FRUIT SALAD

Yield: 10 servings

10 Island Tilapia portions
5 large sweet potatoes, peeled, diced and roasted
5 c. pineapple chunks
5 c. diced mango
2 c. julienned red onion
2 c. diced avocado
1 c. sliced green bell pepper
¼ c. chopped fresh cilantro
¼ c. fresh lime juice
3 T. olive oil
½ t. salt
    
Method 1) Cook tilapia portions as directed. 2) Combine remaining ingredients in a non-reactive bowl until well incorporated. Divide fruit salad among 10 salad entrée plates and finish by placing an island cod portion atop each.

Wine pairing: Northwest Cellars Viognier 2010, Washington State

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