Grilled Tilapia With Mango Salsa | Dorothy Lane Market
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

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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