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Mango-licious Tilapia
SUBMITTED BY:
Chris
PHOTO BY:
Allrecipes
"My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!"
RECIPE RATING:
Read Reviews
(52)
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PREP TIME
10 Min
COOK TIME
12 Min
READY IN
22 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tilapia fillets
2 tablespoons olive oil
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
Salsa:
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
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DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C.)
In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.
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REVIEWS
Reviewed on Oct. 26, 2007 by
csoltow
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csoltow
Oct. 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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5 users found this review helpful
I love this recipe. I only gave it 4 stars because I think the fish is better if it marinades...
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Reviewed on Oct. 26, 2006 by Erich Cervantez
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Erich Cervantez
Oct. 26, 2006
this was exceptional! I added pineapple to the mango salsa mix and used powdered ginger that I had laying around. I also just used half a can of diced tomatoes rather than cutting up roma tomatoes. The presentation was virtually identical to the picture but I laid down a bed of fluffy instant rice, then a layer of mango salsa, then th e tilapia, then a topping of mango salsa with avocados and steamed broccoli rounding up the corners. A mango margarita makes a perfect accompaniment. It was fantastic!
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5 users found this review helpful
this was exceptional! I added pineapple to the mango salsa mix and used powdered ginger that...
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Reviewed on Nov. 8, 2006 by okimama
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okimama
Nov. 8, 2006
Wonderful dish! my kids loved it and they usually won't eat fish. i added a little bit of honey to the salsa. a little bit of sweet to off-set the heat from the pepper. Definately will do this one again!
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4 users found this review helpful
Wonderful dish! my kids loved it and they usually won't eat fish. i added a little bit of...
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Reviewed on Apr. 3, 2007 by
KBANDE
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KBANDE
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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2 users found this review helpful
I have to admit that I don't like fish, but I keep trying. However, I was really looking...
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Reviewed on Feb. 20, 2007 by Dee
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Dee
Feb. 20, 2007
I just made this recipe with skepticism and I have to say that it came out awesome!!!! That mango salsa is wonderful!!!
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2 users found this review helpful
I just made this recipe with skepticism and I have to say that it came out awesome!!!! That...
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Reviewed on Feb. 13, 2007 by 1NETLADY
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1NETLADY
Feb. 13, 2007
An excellent way to serve a mild fish. I have used a simular chutney for years - it is also very good on poultry or as a dip for bagle chips. I didn't have an orange on hand so used a TX Rio Star grapefruit for the zest and juice, and was very pleased with the results. Will definately use this one again.
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2 users found this review helpful
An excellent way to serve a mild fish. I have used a simular chutney for years - it is also...
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Reviewed on Sep. 19, 2006 by
JenInCalifornia
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JenInCalifornia
Sep. 19, 2006
Outstanding! Original, light and easy. I'll make this often, thanks!
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2 users found this review helpful
Outstanding! Original, light and easy. I'll make this often, thanks!
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Reviewed on Jan. 4, 2008 by AGBEECHER
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AGBEECHER
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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1 user found this review helpful
I have made this recipe maybe 5-6 times so far and love it every time. I have small children...
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Reviewed on Oct. 7, 2007 by avanta7
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avanta7
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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1 user found this review helpful
Fabulous taste! My one quibble: if using all fresh ingredients, all the chopping, mincing...
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Reviewed on Aug. 29, 2007 by
kristen m
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