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Recipe: Grilled Tilapia and Mango Salsa

This is my boyfriends absolute favourite meal. It is very easy to prepare, and goes great on top of lemon basmati rice. I like to present it by placing the tilapia on top of lemon basmati rice, with the mango salsa spread over top of the fish.

Grilled Tilapia And Mango Salsa Ingredients

  • cup extra-virgin olive oil

  • 1 clove garlic, minced

  • 2 teaspoons dried basil

  • 2 teaspoons ground black pepper

  • 1 teaspoon salt

  • 4 tilapia fillets

  • ? cup chopped mango

  • 2 tablespoons lime juice

  • 2 tablespoons orange juice

  • 4 teaspoons minced jalapeno pepper

  • 4 teaspoons minced red onion

  • 2 teaspoons minced red bell pepper

  • 2 teaspoons minced green bell pepper

  • 1 teaspoon dried parsley

  • 1 teaspoon ground black pepper

How to Make Grilled Tilapia And Mango Salsa

  1. 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.

  2. 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.

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

  4. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.

  5. 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.

Grilled Tilapia And Mango Salsa Nutritions

  • Calories: 396.5 calories

  • Carbohydrate: 8.3 g

  • Cholesterol: 41 mg

  • Fat: 29.7 g

  • Fiber: 1.3 g

  • Protein: 23.6 g

  • SaturatedFat: 4.3 g

  • ServingSize:

  • Sodium: 633.7 mg

  • Sugar: 5.2 g

  • TransFat:

  • UnsaturatedFat:

Grilled Tilapia And Mango Salsa Reviews

  • This was divine My boyfriend and I made this for dinner this week and loved it. Per the advice of other reviewers, we added cilantro and avocado to the mango salsa. As we didnt want to fire up the grill, we pan fried the fish in butter after marinating. We will definitely make this again

  • Very good recipe, subtle, fresh, I will definitely make this dish again. I pan fried the fish in butter because I like a little crispiness... thank you

  • HOLY MAJOLEY This was one of the best meals my husband and I have made We took the advice of the other reviews and added diced avodaco and cilantro, and used the George Forman grill (we dont have a BBQ) and it was Ah-MAZING1The sweetness of the mango mixed with the spicy jalepeno is like a party in my mouth. Were making it again tomorrow. mmmmm

  • I was a bit worried that it would be too spicy - but we served this with rice (white & wild) and everyone LOVED it - Even the kids My husband said it was the best fish he had had in a long time.

  • This was such a flavorful dish I baked it instead of grilling Baked at 425 For 10-14 min I served it with lemon basmati rice like suggested and it was soooo goood Thanks aisley

  • Family said to loose this recipe

  • Delish The recipe calls for Tilapia but I had Snapper so that is what I used and grilled on my indoor grill... I also, used cilantro instead of parsley in the salsa but other than that, I followed the directions... Yum Yum Yum

  • This was a great recipe. Something different and colorful. Im not a big fan of fish but my family likes it. I was really impressed by this. I marinated the fish for a couple of hours. My local store did not have fresh jalapeno so I used pickled jalapeno slices...way too hot and I even put in less than the amount suggested. I will cut back even more next time or make it with fresh jalapeno. The leftover salsa was great to eat with tortilla chips the next day. I did add cilantro as other reviewers suggested because it is also my husbands favorite spice. Will make again.

  • Loved this and so did the hubby Added a little more onion, lime and some salt to the salsa. Served with Safron rice and it was so good

  • This was good but not great, at least cooked in a pan (cause its too cold out to grill). Very citrus-y. I didnt add avocado like others have suggested, though.

  • I live in Texas, my local HEB grocery store sells a mango salsa which is excellent. It also contains tomato and cilantro. So much easier than making it yourself. I seldom rate any recipe 5 stars, but this one was very good. I baked the tilapia after marinating it.

  • I was looking for something different to do with fish. Great recipe The jalapeno adds just the right amount of heat..not too much. Very tasty

  • DeLiCiOuS The fish came out perfectly cooked and seasoned. I live in the city without a yard or porch, so I cant have a grill. Instead I wrapped each fillet in aluminum foil and then baked them at 425 for 10 or 12 minutes on a cookie sheet. I blended the salsa in a food processor and wasnt crazy about it, the fish was actually better without it. I also doubled or tripled the amount of garlic.Also, if you want to make delicious white rice (asian jasmine is my favorite) add these ingredients to the heating water (ingredients are per cup of rice);add 1/3 a stick of butter,1 bay leaf,2 cloves of garlic (smashed),cook with part chicken stock or add bullion or both to taste.

  • Delicious

  • Let me just say WOW this was amazing i made it just as directed, my husband is not a fan of seasfood by any means and he could not stop raving about this dish truely wonderful there are so many favors in your mouth at once, you cannot help yourself will make again this recipe is a HUGE hit (: we even saved some of the mango salsa and put it in some tuna the next day and oh boy was it amazing (:

  • Totally delicious I hate fish but, this recipe was great Love the jalapeo in the mango salsa it added just the right kick. It looked good tasted delicious and its pretty healthy, I serve mine over plain basmati rice. Thanks Ainsley

  • Fantastic The Salsa is wonderful, I did use cilantro in lieu of parsley since I no longer have any parsley growing in the garden. I also added in one avocado as other reviewers suggested. I couldnt grill the tilapia due to heavy rain, so pan fried it instead in the same oil marinade. I served over a bed of white rice. By the way I used the whole, peppers, mango and avocado and made lots of salsa, what are you going to do with the rest anyway? Any leftover salsa would be good with chips. However we didnt have any leftover.

  • This Tilapia was sensational to say the least. Cooked perfectly with just the right amount of moisture and the mango sauce just tickled my gourmet fancy...5star

  • I would have to say this is one of the better meals i have made. It was a snowy day when this recipe caught my eye so I had to change just a few ingredients. For those of you who cook hispanic foods often you will know what im talking about when I say " I had to add cilantro and avacado to the mango topping, most of the time if it has lime, I will have to put at least cilantro and most of the time avacado as well" My family is partial to that so of course we thought it was great. I recommend this recipe for others who like talapia. Thanks for sharing

  • Superb dish. After reading some other reviews and trying the recipe as is, Im excited to try it again with the addition of avacado.

  • Huge hit in the house

  • This is a wonderful recipe but I would caution everyone to use cod, tuna, whitefish, trout, halibut, salmon - any fish but tilapia. The way tilapia is raised and processed is very bad for human consumption.

  • Very good. Salsa is great.

  • I loved this recipe The fish turned out perfectly and the combination of the sweet mango, slight kick of the jalepeno with the crunch of the peppers and onion was delish

  • I skipped the basil in the marinade and used cilantro instead--didnt want too many competing flavors. The cilantro added to the salsas flavors nicely. The mango salsa totally ROCKED this dish. I also used haddock getting the same stupendous results. If you want more crunch to the salsa add diced cucumber or even diced jicama--GO BOLD

  • Excellent Cooked it on my indoor grill and it came out beautifully. Thanks

  • This was a delicious, easy meal I made it for company and everyone really liked it. Will definitely make it again.

  • Used Swai instead of telapia

  • I will leave out the onion next time, per hubbys request. I used one each red, yellow, and orange mini peppers and cooked the fish on the stovetop instead of the grill. Good stuff

  • I made this last night and my wife and I both loved it. I have to admit, I made a few changes but the overall result was excellent. We are putting this on our "make often" list.The changes I made are: 1. cooked the fish under the broiler since it is raining here; 2. replaced Tilapia with Mahi Mahi (what we had on hand); 3. because Mahi is thicker than Tilapia I adjusted the cooking time. Everything else remained the same, all the ingredients, the salsa, marinating time, etc.Both the fish and the salsa were wonderful. I was tempted to add some red pepper flakes to the salsa and may do so the next time since we like our food with a little kick.We also made the suggested basmati rice with lemon and ginger. It was quite flavorful and paired well with the fish and we will include it when we make it the next time.Two caveats: First, there are a lot of ingredients to this dish and I dirtied a lot of little bowls chopping two teaspoons of this and four teaspoons of that. Thank goodness for dishwashers; and Second - USE GLOVES to handle the mango and dont touch your face. Mango skin contains urushiol - the same oil found in poison ivy and oak. It caused my wife to have "mango mouth" (see here - a severe swelling of the lips plus a red itchy rash.Be careful in your preparation and you will enjoy this dish immensely.And thanks for a wonderful recipe.

  • Exellent

  • No changes it was great, definitely making it again

  • Great recipe Will be making this again

  • I massively increased the salsa quantities and then blended it..awesome

  • Its hard to imagine this could be any better I did add avocado and cilantro. The result is an explosion of flavor and texture in every bite. Absolutely delicious

  • Total yummWe did not flip the tilapia but left it on a couple minutes longer - which would typically have overcooked the fish. But with it sealed in foil it stayed juicy and delicate. Also I marinated the fish for 3 hours - not necessary but I had other things to prepare. The salsa was great. I didnt used the juices...

  • Dish was amazing, I doubled the Salsa recipe to make sure there was enough for the 4 of us.

  • This was a light and refreshing dinner. We grilled the fish as the recipe suggested and it was perfect. I added some peaches to the salsa but that was the only change I made. My husband said he could eat this almost every week. I would seriously recommend trying this recipe but grill the fish. We used a gas grill on medium high.

  • It was great even with salmon

  • Just follow the directions Youre in for a real treat

  • This was very good and very simple. I didnt have the jalapeno or the red onion and it was still awesome I also baked instead of grilling because I ran out of propane. Delish

  • It was ok, but the maranade for the tilapia tasted like something I would put on chicken, so it through me off. The rest of my family loved it.

  • This was delicious. Next time, Ill make a bigger batch of the salsa. I used half the pepper in the marinade and thought it was fine. Next time I wont add any salt. Thought it was a bit salty.

  • I used haddock and baked in the oven as it was raining out. My parents as well as my husband all LOVED it. The mango salsa was delicious with the fish I served it with a lime and cilantro quinoa. Will definitely be making this again a few times this summer

  • First time grilling tilapia, making salsa and getting into a mango. Delicious and lots of fun. Getting into the mango was a different story. Messy and lots of effort. Afterwards my wife showed me we have a mango slicer if thats what you call it. That promises to make mango making easier. My wife, the chef in our marriage, loved this recipe. Thanks to each of you.

  • Awesome

  • The fish turns out moist and the salsa flavor the fish so well. Taste delicious

  • Ive made it with fish and shrimp. Kids love it. As with all recipes I tweak to my taste

  • Omg delicious My husband said 6 bites later....its a good sign when your hubby is eating and not talking E-A-S-Y RECIPE

  • I used canned mango instead of fresh and it turned out great. I loved the mango salsa. The salsa went perfectly with the tilapia and also I used cilantro instead of parsley in the salsa. I will be making the salsa again

  • Great recipe. Love the mango salsa. A first for us. However do believe we would have liked the Crisp on the Talipia if it had been grilled on the silicone grill sheet. Wonderful. Will definitely try it again. Most likely next week. We love fishJessie and Ron Meier. The Villages Florida.

  • Super easy. Very yummy.

  • I was looking for a yummy, healthy dinner and this was perfect My local store didnt have fresh tilapia so I used rockfish instead. Added cilantro and pineapple to the salsa and cut back on the orange juice. For the fish I put the fillets in foil packets and cooked them on the grill with indirect heat (400 degrees) for 13 minutes. Perfect Served this with brown rice tossed with line juice and cilantro along with sliced cucumbers on the side. Lovely summer meal

  • This was so good . I used Tilapia Loins from Costco i, frozen then thawed. I forgot the OJ & the jalapeno pepper .I took my can of salsa & drained the juice & used the spices in it . I also had on hand frozen Mango so used that & made that as directed . I also used lime in the squeeze bottle & did my taste test . I almost forgot , I did not grill it . Followed the advice of others & cooked it on the stove top . I should have cooked it longer but was in a hurry , absolutely try this

  • PERFECT Even the kids who dont care for fish loved it

  • Thank you Ainsley for sharing an awesome recipe I made double the mango salsa based on reviews, and Im glad I did It was a hit with everyone.

  • Loved it

  • I can not tell you how many pork butts Ive smoked over the years but I will anyway...lots. All smokers register temps differently and here is a good overall tip. Usually temp gauges are near the top of the smoker where its hottest while the temp where the meat is will ALWAYS be lower. Check your smoker by putting a thermometer at meat level and set the smoker to that temp, not the hotter temp at the top of the smoker. On mine there is a 20-25 degree difference between the two. Like others, yellow mustard is good to coat the roast with before you put the rub on and it helps adhere the rub to the roast. Never do half in the oven then half in the smoker. Ok to do the flip of that but if you go oven first you wont get as much smoke Flavor. True pulled pork sandwiches are served with Cole slaw, not on the side Yankees but between the pork and bun. There are a thousand different rubs and the one here is a great place to start but experiment til you find one that really hits your mark. It is not rocket science but it does take time and patience and after both you will be justly rewarded. If not having leftovers is an issue, smoke butts because the meat freezes well. Enjoy the joy of smoking and enjoy this recipe.

  • I prepared it following the recipe with one exception. I grilled the talapia on foil but did not wrap in in foil. Great flavor and an easy meal.

  • This was amazing. I have been searching for the perfect potato salad dressing. This is the one. I will definitely make this again.

  • Recipe is tasty. I made it then found out that tilapia is fake fish. No one ever goes fishing for tilapia. Its farmed in industry farming outfits. Ill make this again but use another white fish, like halibut, which would be every bit as good, but also real.

  • Served this tonight along with Lemon Basmatic Rice also on the AR site and we enjoyed a really really nice light dinner. I was a bit skeptical about the filets in the foil packets but it worked out perfectly with no mess or fuss. I too added the avocado because I had one on hand that needed to be used up and the cilantro because mango and cilantro are meant to go together. I will be doing these again often. I highly doubt this dish has 29.7 grams a fat as listed. Something must be wrong with the calculations.

  • I would definitely make it again It was awesome we loved it

  • I loved this recipe. It was raining so I broiled the fish on low for about 5 min. On each side. In the salsa I added avocado. I will cut the mango up a littler smaller next time, and there will be a next time.

  • I did not make any changes and loved the salsa. I saute the talapia with Old Bay seasoning. I used this salsa on Mahi as well. There is another similar recipe on this site but I like this one so much I didnt see the point in trying the other

  • This was super easy and fun to cook. Grilled tilapia as instructed with exception of a lower temp. After 8 minutes, 4 on each side, turned grill off and left fish in grill for about 10 minutes on top burners to keep it warm. Flavor delicious with salsa and rice.

  • This was an excellent recipe. The mango salsa really added to the flavor. Easy to prepare and cook. It definitely moves into the rotation. All About Trends

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