Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the 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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  • Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

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

  • Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the 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. Serve the tilapia topped with mango salsa.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

634 calories; protein 36.3g 73% DV; carbohydrates 33.4g 11% DV; fat 40.2g 62% DV; cholesterol 62.2mg 21% DV; sodium 696.7mg 28% DV. Full Nutrition

Reviews (644)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2008
This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again. Read More
(364)

Most helpful critical review

Rating: 3 stars
08/23/2011
Made the Mango Salsa only for my fish tacos. Everyone enjoyed it. Read More
(2)
930 Ratings
  • 5 star values: 732
  • 4 star values: 167
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
10/09/2008
This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again. Read More
(364)
Rating: 5 stars
06/02/2008
Great Recipe! I was in a hurry so I pulled out my George Foreman. I set the temp @ 300 & grilled the Tilapia Fillets for 9 minutes. They turned out great! The Mango Salsa adds just the right touch. Read More
(285)
Rating: 5 stars
05/30/2008
Yummy! A little messy but worth it. I used JDPOP's advice and accompanied this with the Herbed Rice and Black Beans. Great meal. Read More
(166)
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Rating: 5 stars
08/21/2008
This made for a light refreshing dinner. I did add extra jalapeno. I served with herbed rice and steamed asparagus. I almost didn't make it when I saw the calorie and fat content. This must be a typo. A 6oz piece of talipia has roughly 140 calories. The mango has roughly 110 for 1 cup which is what my mango chopped up came out to. That is of course divided into for 2 people. The olive oil is high caloric and fat, but it is in the marinade. Most stays behind in the bag. The calories in the rest of the ingredients is small. Nutrition facts on the website need to be more accurate. Great dish. Thanks for posting. Read More
(92)
Rating: 5 stars
07/23/2008
Very easy and very tasty! My husband and I both cleared our plates. I rested the tilapia on a bed of long grain rice that was salted peppered with a splash of lemon. I can't wait to make again. Read More
(63)
Rating: 5 stars
06/10/2008
AWESOME Taste! But beware I used a charcoal grill and my marinated fish caused the charcoal to flame up more than once! I only used the ingredients listed to grill so be careful. To prevent this fragile fish from falling apart while grilling I marinated it frozen for 40 minutes. As far as the salsa I only left out the jalapeno. This was because I served the stuffed jalapeno bacon wrap recipe as a side. Read More
(53)
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Rating: 4 stars
08/12/2008
This is very good and I personally prefer to make the salsa a day ahead of time to let the flavors merge. Read More
(48)
Rating: 5 stars
07/26/2008
Excellent recipe made it with strawberries. My family loved it. Will definitely serve this again. Read More
(31)
Rating: 5 stars
07/07/2009
I am the submitter of this recipe. As many people have noticed, this recipe makes more salsa than you need for 2 servings. I like the extra salsa for snacking on, but in retrospect I would rewrite the amounts here. This recipe makes enough tilapia for 2 people but enough salsa for 4. You can keep it like it is if you like extra salsa, or just make half the amount of salsa for the 2 fillets. Sorry about that! Read More
(30)
Rating: 3 stars
08/23/2011
Made the Mango Salsa only for my fish tacos. Everyone enjoyed it. Read More
(2)