Grilled Tilapia With Fresh Mango Salsa

As the weather gets warmer, fresh fish and salsa is a light and easy meal option. This lean recipe from Sundown® is both free of gluten and dairy, and bursting with protein, flavor, and colorful fruits and veggies.
Course:Main Course

Ingredients

For the tilapia & marinade

  • 2 (6-oz.) tilapia fillets
  • 1/3  cup extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, minced
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 1/2 tsp salt

For the mango salsa

  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions

  • In a bowl, add the marinade ingredients: extra-virgin olive oil, lemon juice, parsley, garlic, basil, pepper and salt. Whisk to combine.
  • Pour the marinade into a resealable plastic bag, add the tilapia fillets and coat them with the marinade. Seal the bag, squeezing out any excess air. Marinate the fillets in the refrigerator for at least 1 hour.
  • While the tilapia is marinating, make the mango salsa: combine the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and lemon juice, and toss well to coat. Season to taste with salt and pepper, and chill in the refrigerator until ready to serve.
  • Set a grill pan over medium-high heat and add olive oil. If using an outdoor grill, preheat the grill to medium-high, and lightly oil the grate.5. Remove the tilapia from the resealable bag and shake off the excess marinade. Discard the bag and the remaining marinade. 
  • Cook the fillets until the tilapia is no longer translucent in the center, and flakes easily with a fork – usually about 3 to 4 minutes per side, depending on the thickness of the fillets. 
  • Spoon the mango salsa over the cooked tilapia fillets, serve and enjoy!

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