Grilled Tilapia with Mango Salsa
Grilled Tilapia with Mango Salsan is a Mexican recipe that serves 2. This main course has 571 calories, 36g of protein, and 40g of fat per serving. For $4.63 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 2395 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. A mixture of garlic, olive oil, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. It is brought to you by Allrecipes. Overall, this recipe earns an excellent spoonacular score of 98%. Similar recipes include Grilled Tilapia with Mango Salsa, Tilapia with Mango Salsa, and Curried Tilapia with Mango Salsa.
Servings: 2
Preparation duration: 45 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon dried basil
1 tablespoon chopped fresh cilantro
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon ground black pepper
1 jalapeno pepper, seeded and minced
1 tablespoon lemon juice
2 tablespoons lime juice
1 large ripe mango, peeled, pitted and diced
1/3 cup extra-virgin olive oil
1/2 red bell pepper, diced
2 tablespoons minced red onion
1/2 teaspoon salt
salt and pepper to taste
2 (6 ounce) tilapia fillets
Equipment:
ziploc bags
whisk
bowl
grill
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
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.
2. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
3. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl.
4. 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.
5. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
6. 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.
7. Serve the tilapia topped with mango salsa.
Nutrition Information:
covered percent of daily need
