Reviewed: Jul. 27, 2009

This was wonderful! I made it just as the recipe said, and it turned out perfectly!

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Ashley

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 26, 2009

Excellent and easy recipe! I made the salsa a day ahead (made it with mangoes and strawberries!). I don't have a grill (I live in an apt) but followed another reviewer's baking tip: 15 minutes @ 350 degrees covered and 10 minutes @ 375 degrees uncovered. Will definitely add black beans to the leftover salsa and enjoy with chips.

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Petrina

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Reviewed: Jul. 26, 2009

This recipe was a big hit with my family! My children couldn't get enough. Tasty and nutritious.

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flowers

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Reviewed: Jul. 26, 2009

This is probably the best dish I have ever made from Allrecipes. I followed the recipe, with a few slight modifications: grilled fish on cedar planks, and slightly less jalapeno. It turned out amazing!!!

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 22, 2009

I'm one of those people that has always sworn by the rule that meat and fruit do not belong together in the same dish. You would not catch me eating pineapple on my pizza...but this recipe made me change my mind!! I took a chance, gave it a try and loved it. My husband loved it too. Just the right balance of salty and sweet, sour and hot. A taste explosion! Also, it fits on the Weight Watchers plan without any problems. The nutritional information on this recipe is all wrong unless you plan on consuming all of that oil left in the bag when you take the fish out of the marinade. I reduced the oil in the marinade to 2 tbsp and added a little water. 3 oz of tilapia (2 points), 1 point for the oil absorbed into the fish, and 1 point for 1/2 cup of the mango salsa = 4 points...yummmmm :)

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Linda in Texas

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Reviewed: Jul. 21, 2009

I followed the recipe exactly, except to toss a handful of diced strawberries into the salsa, and it was delicious! The only thing I would change next time would be to decrease the amount of jalapeno, it was a trifle spicy for me, though my husband thought it was perfect!

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nurseluther

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

I changed it a little. I coated the talapia in honey dijon dressing and coated it with coconut and french onions and baked it. I then topped it with the mango salsa mentioned here.. it was AWESOME!! probably one of my favorite recipes, and it was really easy!

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manasasm

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Reviewed: Jul. 19, 2009

This was excellent. I have made Tilapia with pico de gallo and it was really good so I thought this would be good to try. I was right! The mango and fish go really well together!

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Laura

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 16, 2009

Almost had a marriage proposal over this dish, I didn't have any mangoes so i used strawberries, YUMMY!

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Melissa

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Reviewed: Jul. 11, 2009

You first eat with your eyes and this recipe looks and tastes delicious

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sabrosita

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Reviewed: Jul. 8, 2009

For someone who is learning to eat fish I have to say this was pretty good. My only complaint was the strong taste of the cilantro vs the delicate flavors of everything else. So when I do make this again I may either cut the cilantro in half of leave it out all together.

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jul. 7, 2009

Easy to fix and the marinade and salsa tastes great! Fantastic summer meal.

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jbrashear

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Reviewed: Jul. 6, 2009

I am the submitter of this recipe. As many people have noticed, this recipe makes more salsa than you need for 2 servings. I like the extra salsa for snacking on, but in retrospect I would rewrite the amounts here. This recipe makes enough tilapia for 2 people but enough salsa for 4. You can keep it like it is if you like extra salsa, or just make half the amount of salsa for the 2 fillets. Sorry about that!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Jul. 5, 2009

Yum and fancy. Like a $25 plate at a restaurant. I served it w/ basmati rice and corn. It was a lot of work, but maybe next time it will go faster. I did make 5 servings, so that requrires a lot more mango peeling. I felt like there was a lot of extra salsa left, so either we didn't eat enough or I could've made less (which would take less time).

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Tiina

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Reviewed: Jul. 1, 2009

wow...I love this! Great way to make tilapia flavorful. I used the cilantro in the marinade instead of getting the fresh parsley too, and all lime juice. Also addd some chopped cherry tomatoes to the salsa because I had them and they needed used. Was great, and love having leftover salsa to eat with chips. Have made it twice now, and will do so again!! I didnt use the jalapeno pepper in the salsa because I dont care for it, but did add some red pepper flakes..maybe a teaspoon. gave it a little bite.

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SNOWBABIEFAN

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Reviewed: Jul. 1, 2009

This is easy and good. I used fresh tomato salsa instead. We don't like fruit. I will make this again. Served with Easy Cajun Grilled Vegies.

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Leakey Lady

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leakey, Texas, USA

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Reviewed: Jun. 30, 2009

This recipe was fabulous!!!! I followed all the directions except I used frozen mango like someone else suggested. It was soooo good! This will absolutely be a keeper recipe!

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hayleychandler

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Reviewed: Jun. 25, 2009

I've never liked fish but I am trying to grow...this was amazing. What a way to start trying fish recipes!

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Kelly

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Reviewed: Jun. 25, 2009

I'm not sure if the mangos that I used were sweet enough or maybe the mango salsa was just not to my taste. But the marinade was wonderful and I will definitely use it again to marinate fish and I might even try chicken. The mango salsa was beautiful to look at so I will definitely try it again.

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