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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Reviewed: Feb. 3, 2008

Loved the recipe, but was not too crazy about the ginger in the salsa. The Salsa was amazing and worked as a great snack with chips the following day!!!

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MgFlex

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Reviewed: Feb. 2, 2008

What a great recipe! Sweet, tangy, and very fresh-tasing, with a little kick. I had to leave out the avocado but I didn't miss it. I added pineapple chunks to the salsa and covered the fish with slivered almonds before cooking, which really rounded out the flavor. The fish came out great, but the salsa can definitely stand alone. Next time I'll add a little less of the onion and more mango. Otherwise it was perfect!

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LittleCleo

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

I wasn't sure about this recipe but I had the tilapia and all of the ingredients so I decided to give it a try. I won't use red pepper flakes again because my husband said it was too hot. I hardly used any but he could still taste the heat. I have salsa left-ver and will use as a topping for my omlete tomorrow.

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Judy R

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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Reviewed: Jan. 8, 2008

Awesome salsa recipe. My advice though is to add half of the salt, then taste, and add the rest if you like. I found it WAY too salty and had to add another avocado and some pineapple to cut the saltiness. But in the end it really did taste like something you could order at a restaurant. The fish was awesome too, I loved the orange flavor. We will be making this again for sure!

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

I have made this recipe maybe 5-6 times so far and love it every time. I have small children so I leave out the jalapeno and red pepper. We usually use the fish and salsa as a filling for fish tacos/fajitas and my husband adds heat to his liking. I do use only about 1/3 cup red onion in the salsa and as much cilantro as I feel like chopping - usually less than called for. And I have tried all kinds of tomatoes and even simple dried, ground ginger. As expected, the flavor varies with the ingredients, but it's always delicious.

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AGBEECHER

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Reviewed: Jan. 3, 2008

I served this at a large family gathering. Even the children, who don't "like" fish ate it! Marinate the fish as another reviewer suggested for about an hour. Tastes great. The salsa is great with/without the fish. Thank you for the recipe!

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Lov's2Cook

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

I made this tonight for a friend and myself. I adjusted the recipe a bit for my personal preference, but it was essentially the same. It was delicious. A huge hit!! And easy to make - I'm new to the kitchen:) Definitely try this - my friend described it as an explosion of flavor!!

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cas5379

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Reviewed: Oct. 7, 2007

Fabulous taste! My one quibble: if using all fresh ingredients, all the chopping, mincing and dicing makes the prep time far longer than 10 minutes. Otherwise, this recipe is darn near perfect. My adjustments: We prefer cod to tilapia. I did NOT peel the tomatoes, and I added an extra pinch of salt to the salsa. Served with toasted couscous and a green salad, this was beyond delicious. And it's a beautiful dish. We'll definitely have this again. In fact, this salsa recipe has just become my party salsa.

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avanta7

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Reviewed: Sep. 19, 2007

Loved this recipe! I made it just as written, but added just a bit more mango. Great flavors, everyone at my house things it's great.

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sophi66

Cooking Level: Expert

Home Town: Lebanon, New Hampshire, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 4, 2007

I've made this recipe quite a few times and it always turns out great. The mango salsa can even be had by itself. Thanks for the recipe.

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Mauricio

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 23, 2007

yum yum

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krystle031

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Reviewed: Aug. 13, 2007

delicious!! i used 2 tsp dried cilantro and 1 tsp ground ginger, along with only a dash of salt, in the salsa, and it was awesome! the fish would be ok by itself as a dish, but the salsa raises it above restaurant quality! thanks again, allrecipes cooks!

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Jennifer

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Reviewed: Jul. 24, 2007

The salsa I made was a little too heavy on the onion and cilantro. Next time I make it I will use more mango and less of the cilantro. I let the fish marinade for about an hour before I cooked it. Came out great! Lots of flavor. I had to cook it for about 6 min longer to get it cooked all the way.

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Jennifer

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Reviewed: May 29, 2007

It was fussy to make but it was delicious. The salsa was a great condiment.

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Linda

Cooking Level: Intermediate

Home Town: Neepawa, Manitoba, Canada

Living In: Weslaco, Texas, USA

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Reviewed: Apr. 26, 2007

I love this recipe. I only gave it 4 stars because I think the fish is better if it marinades for at least an hour and I also like to give it an additional spritz of fresh orange right before serving. The salsa is wonderful and would be good on anything. I purchased frozen mango chunks when I made this recipe the second time, it saved me a lot of time. When I have leftover salsa I like to add a can of drained and rinsed black beans and take that as my lunch. Overall excellent recipe, I will definitely make this one again and again!

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csoltow

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

This makes a lot of salsa which is even great with tortilla chips. My husband who doesn't like salsa or veggies loved it and said "this is like one of those dinners you would get at a fancy restraunt."

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pdloves2bake

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Apr. 3, 2007

I have to admit that I don't like fish, but I keep trying. However, I was really looking forward to the salsa, so I was disappointed that I ended up throwing most of it away. It had too much avacado, WAY too much salt, and the mango got lost. My husband did love the tilapia and ate all four fillets, so I gave this recipe two stars anyway. This was also a lot of work with all the chopping and prep. And not an inexpensive dish either!

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KBANDE

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 22, 2007

This recipe was wonderful! My husband, who normally doesn't like fish, loved it and wanted more! It would also be good with other white fish, such as cod, halibut, etc.

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