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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Toast and grind — earthy warmth for curries, chili, dry rubs
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Flame-safe ceramic tagine — stovetop to table Moroccan cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Toast and grind — earthy warmth for curries, chili, dry rubs
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Flame-safe ceramic tagine — stovetop to table Moroccan cooking
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Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.