Reviewed: Dec. 10, 2008

Surprised me! It was very good and replaced one I had used before. I only changed one thing; I'm not big on avocados so I ommited them and it was so delicious. Once in a while I'll add a small touch of honey, like when fruit isn't in season anymore or as sweet and it's wonderful.

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yolandadq

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 7, 2008

amazing. my friend and i raved about how delicious, simple, and healthy this is. ew have declared this our new "cook to impress a date" meal.

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FINDBLANCOMEOW

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 15, 2008

This is a super tasty, refreshing recipe!!! I've made it many times and have gotten rave reviews! To save some time, I make the salsa a day in advance and then dinner is done in a jiffy!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: Sep. 6, 2008

This got rave reviews - everyone loved it! The presentation and wonderful color make this a winner. I omited the jalepeno in the salsa and think that was ok -- the ginger gives it enough depth of flavor. I followed an earlier suggestion to add the salt to the salsa bit by bit, as 1tsp likely really is too much. Subbed Pam for the oil to cut down on the fat. Used dried orange zest instead of fresh, which I think made it more bitter and which I wouldn't suggest others do.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Aug. 25, 2008

This was seriously the best thing I've ever made in my life! The chopping takes some time, but the results are well worth it. If you are a beginner level cook don't be intimidated! If I could do it, so can you! Whole Foods didn't have any Tilapia when I went there so I used Halibut and it came out great. I used some mango juice in place of the fresh orange juice also. One thing I would not switch out is the ginger in the salsa. It definitely gives it a certain depth of flavor. I did use half of the requested amount though because I just used the ground ginger I had on hand. I fashion myself a full fledged foodie, but unfortunately I haven't quite worked up to being a successful gourmet cook. But as a foodie, I know great food! And this one is AWESOME!!!

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Nanster

Cooking Level: Beginning

Home Town: Flint, Michigan, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Aug. 19, 2008

I made this dish last night and my husband and I absolutely loved it! This is definitely a keeper! :-)

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Melissa

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 12, 2008

I love this recipe. The salsa is amazing! I added lime to the tilapia and I also topped the tilapia with a few pieces of shrimp. My friends loved it. I served it with fresh green beans and a side of pasta.

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C.Law

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Reviewed: Jul. 31, 2008

I spread the salsa onto the fillets and baked for about 20 minutes instead of serving it alongside after the fish were cooked. It was DELICIOUS!! My family loved it. My sister even commented that it "tastes like something she would eat at a resort on the beach."

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Bayou Bunny

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jul. 27, 2008

Love it! The mixtures of all the flavors in a single bite is wonderful. Try to plan so you don't have left-overs. All the flavors in salsa blend together and is not as great as when it's fresh.

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Phreak Boy

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Reviewed: Jul. 14, 2008

I love this dish. Whether I make it for my parents or friends, everyone loves this dish!

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thisisprogress

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jul. 4, 2008

Interesting recipe. Didn't quite like the salsa.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jun. 30, 2008

This was a very refreshing recipe on days when it's too hot for anything heavy. I added a little garlic and sesame oil to the fish (goes well with the ginger), and I cheat and buy prepared mango salsa at the grocery store. I let the fish sit in the mixture for about half an hour before baking. Served over whipped parmesan cauliflower, and I'm set for dinner and tomorrow's lunch.

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LiviNikki

Cooking Level: Expert

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Reviewed: Jun. 10, 2008

soooo good! will make again for sure!

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chantale

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: May 5, 2008

This was very tasty and I will be making it again. The only thing I did differently was grilling the tilapia instead of making it in the oven. Yum!

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Bethy

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

WOW! The first bite I took of this all I thought of was that this would be perfect for CEVICHE. I do not like mango at all, however I have tried it on food and loved it so I followed this recipe EXACTLY. I made zero changes and it was to die for. The mango salad is what does it, its perfect, you can toss in some seafood that you marinate in lime for a few hours and have this ceviche, or you can eat this with chips. And of course you can use it like this recipe. Next time I want to try it with chips and ceviche, but I will absolutely always cook this dish. Perfect!

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IMANKAY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 4, 2008

very summery and light. The mango and ginger give it a different zing.

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Karine

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Reviewed: Feb. 27, 2008

Absolutely delicious!!! I've made this a few times and it is a big hit with my family. The salsa is amazing. I also have made this dish with chicken and it's great as well.

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SANDI149

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Feb. 26, 2008

Yum! This is awesome. Only thing I did differently was to cut back on the red onion cause it's so strong. I may double the mango next time too. Thanks for the recipe!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Feb. 23, 2008

this is probably the best salsa i have ever had in my life! i didn't put it on the tilapia b/c i knew my family wouldn't eat it that way and instead make it for chips/dipping. i think i am a connosseur (sp?) of mexican food b/c i grew up on the border and have travelled mexico extensively since my father was an importer. trust me when i say this stuff is *divine*. great share...thanx!

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tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 8, 2008

Holy Cow! This is great fish! Love it, love it, love it! I am not a fish fan, but a Catholic. Made this on Friday during lent. My family of five gobbled it up and said it was the best fish they've ever had. They compared it to 240 Union (Denver nice restaurant). Thanks for sharing this recipe. I will make it again, and again, and again!

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Har

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Littleton, Colorado, USA

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Mango-licious Tilapia

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