Time 1h10m Number Of Ingredients 16 Steps:
Whisk 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 at least 1 hour. 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. 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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Brush fillets with oil; sprinkle with salt, dill and pepper. , Grill tilapia, covered, on a lightly oiled rack over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork.
Time 1h55m Yield 2 Number Of Ingredients 16 Steps:
Whisk 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 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.
Time 42m Yield 3 to 4 servings Number Of Ingredients 13 Steps:
Preheat a grill to medium-high. Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill. Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
Time 32m Yield Makes 6 servings. Number Of Ingredients 10 Steps:
Combine first 5 ingredients and 2 Tbsp. dressing. Heat 1-1/2 tsp. of the oil and 1 Tbsp. dressing in large nonstick skillet on medium heat. Add 3 fish fillets; cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Transfer to serving platter; keep warm. Repeat with remaining oil, dressing and fish. Serve fish with rice, mango salsa and lime wedges.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl. Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets. Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side. Serve with salsa.
More about “grilled tilapia with mango salsa recipes”
Time 9m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Thaw frozen tilapia. Soak in milk for 1/2 hour discard milk no need to pat dry. Dip tilapia in panko crumbs. Saute in oil until brown on each side about 2 min per side. Serve with salsa on top.
