Tilapia with Mango Salsa

Tilapia with Mango Salsa 4 tilapia filets 2 cup brown rice, cooked Mango Salsa: 1/4 cup red bell pepper, diced 1/4 cup green or red onion, diced 1 tsp. fresh cilantro, minced 1 tsp. crushed chili flakes 2 tsp. rice wine vinegar Combine salsa ingredients together in a medium-sized bowl and mix well. Place in refrigerator for at least 30 minutes. (The salsa will last in the refrigerator for 2 days.) Lightly brush three to four tilapia filets with olive oil. Bake at 375 degrees for 15 minutes, or until flaky. Spoon one-half to one cup of cooked rice on a plate. Top with cooked filet and top filet with salsa. Recipe serves 3-4.