You don’t know who this girl is, do you? The girl who hasn’t posted a decadent calorie laden treat in almost over a week. Don’t worry, that girl will be back soon with lots of butter and cream filled treats to share.
I have just one more grilled recipe for you to “Get Your Grill On”. This was my husband’s favorite because he’s a sucker for mangoes. Mangoes are so good right now. They are juicy, sweet, and everywhere. This dish is really healthy and although it’s marinated in a little olive oil you definitely aren’t eating all of the marinade. Tilapia is a mild fish and is a canvas for any flavor that you want to infuse in it. This tilapia is marinated in a garlic, parsley, lime sauce and topped with sweet mango salsa. So light and refreshing. We actually have it the menu again for this week we enjoyed it that much.
To cut your mangoes, start by cutting on both sides of the core or pit. Mangoes have an oblong hard pit down the middle shaped like a disk. You’ll have to feel the mango to see which way it runs. It will be soft on both sides of the pit. My husband is the mango expert in our house so I took some photos of him cutting it.
Here’s the core. You can salvage some of the soft flesh on the side of it but most of it is hard and inedible.
Then you want to slice it just like you would an avocado, cutting all the way down to the peel but not slicing all the way through it. Flip the skin out and you can slice off cubes of mango. For this salsa, you’ll want your cubes a little smaller, but we were just eating this mango.
I like to use Costco’s tilapia fillets because they tend to be a little firmer which makes for easier grilling. But you can’t beat fresh tilapia from your grocery store – just make sure to be more careful when flipping it on the grill.
|Grilled Tilapia with Mango Salsa|| |
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 2 (6 ounce) tilapia fillets
- 1 large ripe mango, peeled, pitted and diced
- ½ red bell pepper, diced
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced finely
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- salt and pepper to taste
- For the Marinade: Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and ½ teaspoon salt 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 at least 1 hour.
- For the Mango Salsa: Prepare by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
- For the tilapia: Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the 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 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.