Monday, May 4, 2015

Grilled Tilapia with Mango Salsa

Well, with temps climbing into the 80's this week, we are definitely creeping into summertime.  Later sundowns and yard work to do means later dinner times. 

I don't like eating a big meal late at night, so this time of year means much lighter meals like lots of fish, grilling, and salads.  And this one is just about as basic and simple, not to mention a delicious light meal. 

Serve with with some rice or quinoa and a simple garden salad or a green vegetable like asparagus or green beans.  Make the salsa ahead of time and you can get everything on the table lickity-split.


1/4 cup EVOO
1 Tbsp freshly-squeezed lemon juice
1 Tbsp minced fresh parsley
1 tsp minced fresh garlic
1 tsp dried basil
S&P, to taste
2 (4-6 oz) tilapia (or Swai) fillets

1 large ripe mano, peeled, pitted, and diced
1/2 red bell pepper, diced
2 Tbsp minced red onion
1 Tbsp chopped fresh cilantro
1/2-1 jalapeno pepper, seeded and minced (depends on your heat-tolerance and size of the pepper)
2 Tbsp lime juice
1 Tbsp lemon juice
S&P to taste

For the fish and marinade:
Put together the olive oil, 1 Tbsp lemon juice, parsley, garlic, basil, S&P in a resealable plastic bag.  Squish around until combined.  Add the fish fillets, squeeze out excess air, and seal the bag  Marinate in the refrigerate at least 1 hour.

For the salsa:
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 Tbsp of lemon juice, and toss well.  Season to taste with S&P, and refrigerate until ready to serve.

For the entire dish:
Preheat a grill for medium-high heat.  Lightly oil or use "Grill" cooking spray to grill grate.

Remove the fillets 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, 3-4 minutes per side (use 10 minutes total for each 1" of thickness as a guide).

Serve fillet topped with mango salsa.

Recipe Source:

No comments:

Post a Comment