*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
this was exceptional! I added pineapple to the mango salsa mix and used powdered ginger that I had laying around. I also just used half a can of diced tomatoes rather than cutting up roma tomatoes. The presentation was virtually identical to the picture but I laid down a bed of fluffy instant rice then a layer of mango salsa then th e tilapia then a topping of mango salsa with avocados and steamed broccoli rounding up the corners. A mango margarita makes a perfect accompaniment. It was fantastic!
I love this recipe. I only gave it 4 stars because I think the fish is better if it marinades for at least an hour and I also like to give it an additional spritz of fresh orange right before serving. The salsa is wonderful and would be good on anything. I purchased frozen mango chunks when I made this recipe the second time, it saved me a lot of time. When I have leftover salsa I like to add a can of drained and rinsed black beans and take that as my lunch. Overall excellent recipe, I will definitely make this one again and again!
Wonderful dish! my kids loved it and they usually won't eat fish. i added a little bit of honey to the salsa. a little bit of sweet to off-set the heat from the pepper. Definately will do this one again!
Fabulous taste! My one quibble: if using all fresh ingredients all the chopping mincing and dicing makes the prep time far longer than 10 minutes. Otherwise this recipe is darn near perfect. My adjustments: We prefer cod to tilapia. I did NOT peel the tomatoes and I added an extra pinch of salt to the salsa. Served with toasted couscous and a green salad this was beyond delicious. And it's a beautiful dish. We'll definitely have this again. In fact this salsa recipe has just become my party salsa.
I have made this recipe maybe 5-6 times so far and love it every time. I have small children so I leave out the jalapeno and red pepper. We usually use the fish and salsa as a filling for fish tacos/fajitas and my husband adds heat to his liking. I do use only about 1/3 cup red onion in the salsa and as much cilantro as I feel like chopping - usually less than called for. And I have tried all kinds of tomatoes and even simple dried ground ginger. As expected the flavor varies with the ingredients but it's always delicious.
I have to admit that I don't like fish but I keep trying. However I was really looking forward to the salsa so I was disappointed that I ended up throwing most of it away. It had too much avacado WAY too much salt and the mango got lost. My husband did love the tilapia and ate all four fillets so I gave this recipe two stars anyway. This was also a lot of work with all the chopping and prep. And not an inexpensive dish either!
An excellent way to serve a mild fish. I have used a simular chutney for years - it is also very good on poultry or as a dip for bagle chips. I didn't have an orange on hand so used a TX Rio Star grapefruit for the zest and juice and was very pleased with the results. Will definately use this one again.