I'm partial to this dish because Blanca Aldaco of Aldaco's Stone Oak named it after me! It's refreshing, light and full of flavor - perfect for summer.
1/2can artichoke heartsfinely cut (add to mix 2 hours prior to serving)
Dash of oreganooptional
Instructions
Citrus Mango Pico de Gallo
Combine all ingredients and allow to marinate overnight at room temperature. The flavors will come together by allowing ingredients to get to know each other.
Fish
Salt and freshly ground pepper to season both sides of 4 (8-ounce) tilapia fillets (washed and skinned). You may grill, sear or bake fish - your preference. Place filet of fish with skin side down and dress with Citrus Mango Pico de Gallo.