I like to make just enough pico to fold some into an omelet the next morning. After that, I don’t think it really keeps it’s fresh flavor very long so make it, eat it, and move on!

Cornmeal Crusted Tilapia
Serves 4

1 cup buttermilk
hot sauce, to taste (I use about 1 good shake per person)
1/2 cup all-purpose flour
1/2 cup cornmeal, or masa harina
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 tablespoons olive oil
4 tilapia fillets (about 6-8 ounces each)

Cut out the blood line from the center of the tilapia fillets leaving 2 pieces per serving. Combine buttermilk and hot sauce; set aside. Combine flour, cornmeal, seasoned salt, and pepper. Dredge fish in flour mixture, then coat with buttermilk. Heat a skillet over medium heat and add olive oil. Coat fish once again in flour mixture, then place into skillet. Fry until golden brown, then flip and fry on other side, about 4-6 minutes total. Note: Sometimes I’m too lazy for the “double dip” and I just dip in buttermilk then the flour mixture, pressing to make sure the coating adheres before frying them.

Pico de Gallo
Serves 4

2 medium tomatoes, seeded and diced
1 small jalapeno, seeded and minced
1/2 small onion, diced small
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 lime, zested and juiced

Combine all ingredients in a small bowl and mix well. Serve fresh. Note: Salsas like this are a personal thing – if you like more or less of any one ingredient, adjust it to suit your tastes!