Grilled Tilapia With Mango Salsa | Dorothy Lane Market

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

Dorothy Lane Market says:

Thank you Cheryl for trying the recipe. We are so glad to hear that it came out well. 

Grilled Tilapia With Mango Salsa

Dorothy Lane Market
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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