Grilled Tilapia with Mango Salsa

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  1 tbsp or 4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Tilapia

  Fish, raw

  250g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Onions

  Raw

  2 tbsp chopped or 20g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Lime juice

  Raw

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. 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.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. 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.

Similar Foods

• Turmeric Fish with Mango Salsa
• Broiled Salmon with Pineapple Mango Salsa
• Grilled Sirloin with Corn Salsa
• Salsa Verde Lentil Tacos with Mango-Pomegranate Pico
• Lime Salmon with Avocado-Mango Salsa and Coconut Rice
• Salmon Bowl with Mango Salsa and Black Bean Rice