Grilled Tilapia With Mango Salad




  • ½ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 tsp dried basil
  • 2 tsp ground black pepper
  • 1 tsp salt
  • 4 tilapia fillets
  • 2/3 cup chopped mango
  • 2 Tbsp lime juice
  • 2 Tbsp orange juice
  • 4 tsp jalapeno pepper, minced
  • 4 tsp red onion, minced
  • 2 tsp red bell pepper, minced
  • 2 tsp green bell pepper, minced
  • 1 tsp Zatarain’s parsley flakes
  • 1 tsp ground black pepper


Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour. Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil. Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

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