I had the following:
- Tilapia Fillets
- Leftover Pico de Gallo
- Red Onion
- Soured Cream & Coriander
- Icelandic Ash Salt & Black Pepper
I bulked out my Pico de Gallo from Friday with some chopped red onion - otherwise, it's tomato, cucumber, sweetcorn, olives and pickled onions.
The sauce was just soured cream let out with lime juice and some chopped coriander stirred in.
Tilapia needs little more than a couple of minutes each side in a frying pan with some lovely butter.
Served out, the Pico de Gallo went down first, scattered around, watermelon steaks next with the fish on top. Sauce over, touch of Icelandic black salt and some black pepper.