Grilled Tilapia with Mango Salsa
Don’t let this big list of ingredients scare you. This is very easy, and is a hit whenever I serve it. You can make the salsa ahead of time. Strawberries can be substituted for the mango! Use the leftover salsa the next day for lunch.
- Mix together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 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 1 hour.
- Prepare the mango salsa 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the bag, and remove excess 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.
Serving Size 5 oz
Servings Per Container 1
Amount Per Serving
Calories 180 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.