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Grilled Tilapia with Mango Salsa

SUBMITTED BY: WITZKEN PHOTO BY: FNCHEF

"Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."

RECIPE RATING:

Read Reviews (32)

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PREP TIME	45 Min
COOK TIME	10 Min
READY IN	1 Hr 55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

DIRECTIONS

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

FOOTNOTES

Editor's Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

Reviewed on Jun. 2, 2008 by JerrysHoney

Great Recipe! I was in a hurry so I pulled out my George Foreman. I set the temp @ 300 &... MORE

Reviewed on Jun. 10, 2008 by GodivaGirl

AWESOME Taste! But beware, I used a charcoal grill and my marinated fish caused the charcoal... MORE

Reviewed on May 30, 2008 by Anita S.

Yummy! A little messy but worth it. I used JDPOP's advice and accompanied this with the... MORE

Reviewed on May 21, 2008 by sylviana

My family loved this! I didn't make enough. My huband ate 2nd and wanted more. MORE

Reviewed on Jul. 20, 2008 by Aidenj2

I actually made this recipe on a camping trip over a fire - that's how easy it is. My husband... MORE

Reviewed on Aug. 12, 2008 by GUYCHEF

This is very good and I personally prefer to make the salsa a day ahead of time to let the... MORE

Reviewed on Jul. 26, 2008 by Maggie

Excellent recipe, made it with strawberries. My family loved it. Will definitely serve this again. MORE

Reviewed on Jul. 22, 2008 by ILoveFruit

Very easy and very tasty! My husband and I both cleared our plates. I rested the tilapia on... MORE

Reviewed on Aug. 21, 2008 by nyangel1203

This made for a light refreshing dinner. I did add extra jalapeno. I served with herbed rice... MORE

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