Grilled Tilapia with Mango Salsa

Grilled Tilapia with Mango Salsa

Full of bright and fresh ingredients, this recipe is a great way to welcome the warmer weather.


For the fish:

1/3 cup DLM Extra-Virgin Olive Oil

1 Tbsp lemon juice

1 Tbsp fresh parsley, minced

1 clove garlic, minced

1 tsp dried basil

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 minced red onion

1 Tbsp fresh cilantro, chopped

1 jalapeño pepper, seeded and minced

2 Tbsp lime juice

1 Tbsp lemon juice

Salt and pepper to taste


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. 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 jalapeño pepper in a bowl. Add the lime juice and lemon juice and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

Preheat an outdoor grill to medium-high heat and lightly oil grates.

Remove the tilapia from the marinade and shake off any 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.


Adapted from

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