Tropical Teriyaki Fish Fillets

This was a quick recipe with alot of flavor. The Southwest Sear and Crust can be replaced with a southwest seasoning and same goes for the Teriyaki glaze.

4-6 fillets, your choice (recommended tilapia) I used Mahi Mahi
1/3 jar Cookwell & Co. Teriyaki Glaze found at HEB
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust found at HEB
1 package HEB mango pico de gallo
4 tbsp olive oil
*salt and pepper to taste

1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately. Enjoy!