This mango salsa for fish is super easy and can be made the day ahead to save time. Don't let the list of ingredients put you off — this salsa gets rave reviews whenever I serve it! Combine leftover salsa with some drained black beans the next day for lunch.
Ingredients
- 0.33 cups extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 clove garlic , minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 0.5 teaspoons salt
- 2 tilapias fillets , 6 ounce
Instructions
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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.
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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.
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3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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5
Serve tilapia topped with mango salsa.
Nutrition Facts
Per serving
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