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Grilled Tilapia with Mango Salsa
Prep
45 mins
Cook
10 mins
Servings
2
Difficulty
Medium
This grilled tilapia with mango salsa is one of my go to weeknight dinners when I want something that tastes fancy but comes together in just minutes. The beauty of tilapia is that it's so affordable and cooks incredibly fast, so you can have a restaurant quality meal on the table in under an hour with minimal effort. The fresh mango salsa brings brightness and natural sweetness that perfectly complements the delicate fish, while the herb and garlic marinade keeps everything simple and delicious. Plus, tilapia is packed with lean protein and omega 3 fatty acids, making this a choice I feel genuinely good about feeding my family. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- ⅓ cup extra-virgin olive oil⅓ cup extra-virgin olive oil
- 11 tablespoon lemon juice
- 11 tablespoon minced fresh parsley
- 11 clove garlic, minced
- 11 teaspoon dried basil
- 11 teaspoon ground black pepper
- ½ teaspoon salt½ teaspoon salt
- 22 (6 ounce) tilapia fillets
Detail level
Instructions
- 1
Prepare the fish: Whisk together olive oil, lemon juice, parsley, garlic, basil, black pepper, and salt in a bowl and pour into a resealable plastic bag. Add tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- 2
Meanwhile, make the salsa: Combine mango, bell pepper, jalapeño pepper, red onion, and cilantro in a bowl. Add lime and lemon juices and toss well. Season to taste with salt and pepper. Refrigerate until ready to serve.
- 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 4
Remove tilapia from the marinade and shake off excess. Discard remaining marinade. Grill fillets until 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.
- 5
Serve tilapia topped with mango salsa.
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