Tia Berry
Manager, American Heart Association’s Simple Cooking with Heart® Kitchen
Baltimore, Maryland
“Food has always been my passion. But as an adult, eating healthfully has become my passion.”

Blackened Tilapia and Strawberry Kiwi Salsa

The mild flavor of tilapia provides the perfect base for a flavorful spice mixture of cumin, garlic, chili and paprika. Topped with salsa made from tangy kiwi, sweet strawberry, crisp cucumber and fresh cilantro, this is a healthy, must-try meal.

Serves 4


  • 1 1/2 cups diced strawberries (Approximately 1/2 pound. You can also substitute cantaloupe, melon or mango, based on what is in season or on sale.)
  • 1 medium kiwi, peeled and diced
  • 1/2 medium cucumber, peeled and diced
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 medium jalapeño pepper, seeded and minced (optional)


  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 4 4-ounce tilapia fillets (other flaky white fish, such as flounder, sole or red fish may be substituted for tilapia)


Place all salsa ingredients in a medium bowl and toss. Keep in refrigerator until ready to serve.

In a small bowl, mix dry ingredients to create seasoning mixture. Pat each fish filet dry. Generously coat fish with seasoning mixture on one side.

Spray large skillet with cooking spray and heat over high heat. Place fish in pan, seasoning side down, and cook for 3 minutes. While cooking, generously coat the other side with the seasoning mixture.

Flip fish and cook 3 minutes longer. Plate and top with salsa.