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UW Health SMPH
American Family Children's Hospital
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Grilled Tilapia with Mango Salsa

Ingredients

 

2/3 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons ground black pepper
4 tilapia fillets

 

For the Salsa

 

2 large ripe mangos, peeled, pitted, and diced
1 red bell pepper, diced
¼ cup minced red onion
2 tablespoons fresh cilantro
2 jalapeno peppers, seeded and minced
¼ cup lime juice
2 tablespoons lemon juice
Black pepper to taste

 

 

Directions

 

Whisk together 2/3 cup extra-virgin olive oil, 2 tablespoons lemon juice, parsley, garlic, basil, 2 teaspoons black pepper 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 ¼ cup lime juice and 2 tablespoons lemon juice and toss well. Season with black pepper to taste. Refrigerate the salsa until ready to serve.

 

Preheat grill to medium-high heat and lightly oil grate. Remove tilapia from 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, 3-4 minutes per side, depending on thickness of the fillets. Serve the tilapia topped with mango salsa.

 

 

Serves 4