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Tilapia with Mango Salsa

Tilapia with Fresh Mango Salsa

Tilapia with Fresh Mango Salsa

My daughter came to visit and made a scrumptious recipe she found on Allrecipes. It is really easy, so we are sharing it with you! The light and mellow fish combined with a tart and slightly spicy and fresh mango salsa is an amazingly healthy and delicious meal; give it a try soon.

Tilapia with Mango Salsa

Ingredients:

For Tilapia

1/3 cup olive oil

1 Tbl. lemn juice

1 Tbl. minced fresh parsley

1 clove garlic, minced

1 tsp. basil

1 tsp. pepper

1/2 tsp. salt

24 oz. tilapia  

For Salsa

1 large ripe mango, peeled, pitted and diced

1/2 red bell pepper, diced

1/4-1/2 medium red onion, minced

1 Tbl. cilantro, chopped

1 jalapeno pepper, seeded and minced

2 Tbl. lime juice

1 tbl. lemon juice salt and pepper to taste

Directions:

Into a gallon resealable bag, combine the olive oil, lemon juice, parsley, garlic, basil, pepper and salt and squish it together well. Add in the tilapia and coat with the mixture. Squeeze out excess air, seal the bag and marinate in the refrigerator for 1 hour.  Prepare the mango salsa by chopping up the bell pepper and onion.  

When chopping up the jalapeno, use disposable gloves as the oils from the pepper can burn your eyes if you touch your face afterwards. Take out the seeds, which is where all the heat is.  

Mince the pepper very fine. 


Chop the cilantro leaves discard the stems.Cut the mango off either side of the pit.

Scoop out of the skin and chop small. 

In a bowl combine all the salsa ingredients in a small bowl and place in the refrigerator until ready to serve.  

You can either preheat an oven to 350 degrees or an outdoor grill to medium-high heat and lightly oil the grate. Remove the tilapia from the marinade and either:       Place on a foil lined baking pan and bake for 10-15 minutes depending on the thickness of the fish; until it flakes and is cooked through.  OR Grill until the fillets are no longer translucent in the center and flakes easily with a fork, 3-4 minutes per side, depending on the thickness of the fish. Serve the cooked fish with the mango salsa.

Recipe from allrecipes. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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