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Grilled Tilapia with Mango Salsa
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  • CourseMain Dish
4 people
4 people
  • 4 6oz tilapia fillets
  • 2/3 cup extra virgin olive oil
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp flat leaf parsley, minced
  • 2 cloves garlic, minced
  • 2 tsp fresh basil, minced
  • 2 tsp black pepper, freshly ground
  • 1 tsp salt
Mango Salsa
  • 2 large mangos, peeled, pitted and diced
  • 1 red bell pepper, diced
  • 1/2 large red onion, diced
  • 2 Tbsp fresh cilantro, chopped
  • 2 fresh jalapeños, seeded and minced
  • 4 Tbsp lime juice, freshly squeezed
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 pinch salt, to taste
  • 1 pinch black pepper, freshly ground, to taste
Servings: people
  1. To make marinade, whisk together olive oil, lemon, parsley, garlic, basil, salt and pepper in a bowl. Pour into large resealable bag and add tilapia fillets. Seal bag tightly and coat fillets. When done coating, open seal on bag, squeeze out excess air, and reseal. Marinate in refrigerator for 1 hour.
  2. In the meantime, while tilapia are marinating, begin making mango salsa. Combine mango, red bell pepper, red onion, cilantro, and jalapeños in a bowl, mix well. Add lemon and lime juice to bowl, toss well to coat other ingredients. Season with salt and pepper to taste and refrigerate until ready to use.
  3. Preheat an outdoor grill for medium-high heat and lightly oil grate with grape seed or safflower oil.
  4. Remove tilapia from marinade bag and shake off excess. Grill fillets for a few minutes on each side.
  5. Remove tilapia fillets from grill. Plate to serve and top with mango salsa.
Recipe Notes

Recipe adapted from

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