Grilled Tilapia With Mango Salsa | Dorothy Lane Market
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    Grilled Tilapia With Mango Salsa

    PREP TIME 10 mins
    COOK TIME 1 hr 10 min
    SERVINGS 2
    Chef Carrie Walters
    • POSTED Sep 17th, 2021
    • BY Chef Carrie Walters
    Adapted from allrecipes.com.

    INGREDIENTS

    For the fish:

    • ⅓ cup DLM Extra-Virgin Olive Oil
    • 1 Tbsp lemon juice
    • 1 Tbsp fresh parsley, minced
    • 1 clove garlic, minced
    • 1 tsp ground black pepper
    • ½ tsp salt
    • 2 6-oz tilapia fillets

    For the salsa:

    • 1 large ripe mango, peeled, pitted, and diced
    • ½ red bell pepper, diced
    • 2 Tbsp red onion, minced
    • 1 Tbsp fresh cilantro, chopped
    • 1 jalapeño pepper, seeded and minced
    • 2 Tbsp lime juice
    • 1 Tbsp lemon juice
    • ¼ tsp salt and pepper, to taste

    INSTRUCTIONS

    1
    Whisk together the extra-virgin olive oil, lemon juice, parsley, garlic, basil, salt, and pepper in a bowl and pour into a Ziploc 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 jalapeño pepper in a bowl.
    4
    Add the lime juice and lemon juice and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
    5
    Preheat an outdoor grill to medium-high heat and lightly oil grates.
    6
    Remove the tilapia from the marinade and shake off any excess. Discard the remaining marinade.
    7
    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.

    Reviews

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    Apr 30th 2022

    Nervously used an air broiler and with your helpful recipe, the tilapia came out perfectly! Thank you!

    - Cheryl

    Grilled Tilapia With Mango Salsa

    PREP TIME 10 mins
    COOK TIME 1 hr 10 min
    SERVINGS 2

    INGREDIENTS

    For the fish:

    • ⅓ cup DLM Extra-Virgin Olive Oil
    • 1 Tbsp lemon juice
    • 1 Tbsp fresh parsley, minced
    • 1 clove garlic, minced
    • 1 tsp ground black pepper
    • ½ tsp salt
    • 2 6-oz tilapia fillets

    For the salsa:

    • 1 large ripe mango, peeled, pitted, and diced
    • ½ red bell pepper, diced
    • 2 Tbsp red onion, minced
    • 1 Tbsp fresh cilantro, chopped
    • 1 jalapeño pepper, seeded and minced
    • 2 Tbsp lime juice
    • 1 Tbsp lemon juice
    • ¼ tsp salt and pepper, to taste

    INSTRUCTIONS

    1
    Whisk together the extra-virgin olive oil, lemon juice, parsley, garlic, basil, salt, and pepper in a bowl and pour into a Ziploc 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 jalapeño pepper in a bowl.
    4
    Add the lime juice and lemon juice and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
    5
    Preheat an outdoor grill to medium-high heat and lightly oil grates.
    6
    Remove the tilapia from the marinade and shake off any excess. Discard the remaining marinade.
    7
    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.

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