Kumquats, the babies of the citrus family, have a sweet, edible rind and a slightly tart pulp (everything is edible except for the seeds). I typically muddle them in mojitos or caipirinhas, but incorporating them in this spicy salsa as a substitute for tomatoes adds a soft, sweet touch to this topping for quickly cooked fish.
You could also try adding cubes of ripe avocado to the salsa as well — I see no reason why that wouldn't be a fabulous addition. Alternatively, you can use other flaky white fish instead of tilapia if it's not available.
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In a bowl, combine all of the ingredients, seasoning to taste as needed. Allow the flavors to meld together while you cook the fish.
Wash and pat dry the fillets and set aside. In a large bowl, combine the remaining ingredients together and mix well. Add the fish and coat it thoroughly with the mixture.
Heat a large cast-iron or heavy pan over high heat. Add the fish and cook for 2-3 minutes on each side. Serve immediately and spoon the salsa on top.