Grilled Tilapia with Mango Salsa is a new recipe for my family. After one bite, I knew this recipe would be on my menu many times!
Spring and Summer are my favorite times of the year to grill. Although, I have been known to light up the grill in the winter! Sometimes you just have to have a grilled chicken breast or some ribs!
This Grilled Tilapia tastes so fantastic, you wouldn’t even need the Mango Salsa on it. The marinade is a simple combination of oil, lemon juice and spices.
When I tasted the Tilapia straight off the grill, I was temptemd to eat is just like it was. But since I had already made the Mango Salsa, I decided to top the Tilapia with a heaping spoonful of salsa and take a big bite.
One other thing that I found great about this recipe is that it was pretty easy and carefree. The fish marinates for an hour in a zipper bag in the refrigerator while you make the mango salsa. Then just spark up the grill and about 6 minutes later you have dinner! Well, the main course anyway!
Grilled Tilapia with Mango Salsa
- For Tilapia
- 1/3 cup extra-virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh minced parsley
- 1 clove garlic minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 Tilapia Fillets 6 ounce
- For the Mango Salsa
- 1 Mango
- 2 Tablespoons minced red onion
- 1 Tablespoon chopped fresh cilantro
- 1 jalapeño seeded and minced
- 2 Tablespoons lime juice
- 1 Tablespoon lemon juice
- Salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 Tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper and 1/2 teaspoon salt in a resealable plastic bag. Add the tilapia fillets, coat them with the marinade and seal the bag. Marinate for about 1 hour in the refrigerator.
Prepare the mango salsa. Combine the mango, red onion, cilantro and jalapeño pepper in a bowl. Add the lime and lemon juice and toss well. Season with salt and pepper to taste. Refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. I used an oiled fish griller.
Remove the tilapia from the marinade and shake of the excess liquid. Discard the remaining marinade. Grill the Tilapia until the fish is no longer translucent in the center and flakes easily. About 3 - 5 minutes on each side, depending on the thickness of the fillets.
Serve the Tilapia topped with the mango salsa.
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