I don't know about where you are, but around these parts, summer has been peaking through the late-May clouds. We hit the mid-80s twice this week!

I prepared a light, summery pre-Memorial Day meal, consisting of baked tilapia and a mango salad with homemade dressing. I also made some mango jalapeño mint lemonade with the leftover mango flesh.

Baked Lemon Chili Tilapia
Yields 2-3 servings

Ingredients
1 pound of fresh or frozen white fish filets (I used frozen tilapia)
1 tablespoon of chili pepper, chopped (I used jalapeño because I had it on hand)
2-3 cloves of garlic, chopped
1 lemon (or lime), sliced
1-2 tablespoons of olive oil
Salt and pepper to season

Instructions
If you're using frozen fish, defrost it. Preheat oven to 375 degrees Fahrenheit.

Lay enough tin foil to wrap each filet down on a baking sheet, and lay your filets at the center of each sheet of foil. Toss filets with olive oil and lightly massage salt and pepper into them before adding the rest of the chopped ingredients (chili, garlic). Lay the citrus rounds over the fish and wrap the foil in such a way that the juices cannot escape. Bake for 15 to 20 minutes.