Saturday, January 16, 2010

Grilled Tilapia with Mango Salsa

PhotobucketTilapia was on sale last week, so I went in search of a quick and easy tilapia recipe. I found this one on allrecipes, and figured that since strawberries were also on sale, I would make it with them.
When it came time to make them, however, I had discovered a bottle of chunked mango in the pantry, and not wanting it to spoil and realizing my husband doesn't really like strawberries, I made it as written instead.


  • 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 I used 3 slices of jarred jalapenos
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. 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.
Not having a "real" grill, I used the George Foreman... I was thinking as I used it how very rich that guy must be as a result of that grill! One of the reviewers on allrecipes stated she set her GF for 300 degrees and let it go for 9 minutes. I also set it for 300 degrees, but 9 minutes was way too long. Glad I was keeping an eye on it!!

I enjoyed this a lot. I had a hard time, however, thinking of a side dish to serve with this. I figured it would never be enough for dinner for us, so I served it with a salad and a frozen potato/cheese/broccoli blend, which while not a very fitting side, helped to fill us up a little more.

My husband said I could make this again, but that it was a little too spicy for his liking, so I might cut down the amount of jalapeno I use in the salsa next time. He also said he felt like the fish didn't really have any flavor on its own, which may not be totally untrue. Next time, I'll probably freeze the fish in the marinade or start the marinade the night before.

No comments:

Related Posts with Thumbnails