Grilled Tilapia with Mango Salsa, an easy and delicious dish perfect for any occasion. Tilapia marinated in flavorful olive oil, lemon juice, herbs and spices, then grilled to perfection. Mango salsa combines sweet mango, bell pepper, onion, cilantro and lime juice for a refreshing complement.
Grilled Tilapia with Mango Salsa, an easy and delicious dish perfect for any occasion. Tilapia marinated in flavorful olive oil, lemon juice, herbs and spices, then grilled to perfection. Mango salsa combines sweet mango, bell pepper, onion, cilantro and lime juice for a refreshing complement.
Grilled Tilapia with Mango Salsa, an easy and delicious dish perfect for any occasion. Tilapia marinated in flavorful olive oil, lemon juice, herbs and spices, then grilled to perfection. Mango salsa combines sweet mango, bell pepper, onion, cilantro and lime juice for a refreshing complement.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 2 tablespoons lime juice
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced fresh parsley
- 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
- Carbohydrate 23.3019339190743 g
- Cholesterol 0 mg
- Fat 36.4739219368088 g
- Fiber 3.21755658543107 g
- Protein 1.37285525010921 g
- Saturated Fat 5.06495479762112 g
- Serving Size 1 1 serving (201g)
- Sodium 44.9059197940816 mg
- Sugar 20.0843773336432 g
- Trans Fat 1.11338076113734 g
- Calories 409 calories
Step-by-step
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- 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.
Is the grill grate hot enough, or will this delicate fish tear apart upon contact? Tilapia yields a tender, flaky flake when cooked properly, but sticking to dry metal ruins the texture instantly. Managing heat and moisture requires specific physical tools and precise handling.
- Oil the grill grates using a folded paper towel dipped in high-smoke-point oil held with tongs just before laying down the fish.
- Keep fillets marinating for exactly 60 minutes in the refrigerator; excess time in acidic lemon juice will break down the proteins and turn the surface mushy.
- Discard all used marinade immediately to prevent cross-contamination from raw fish.
- Dice the mango, red bell pepper, and red onion to uniform quarter-inch sizes so every spoonful of salsa delivers balanced crunch alongside the soft fish.
- Cook fillets for 3 to 4 minutes per side over medium-high heat until the center turns opaque and flakes apart under gentle fork pressure.
Clean grates and steady medium-high heat guarantee a clean release without breaking the delicate flesh. Chilling the salsa separately lets the lime juice brighten the peppers without softening them past the desired crispness.
