Who says healthy food has to be boring!? This meal is good for you and full of color and flavor. This recipe makes a lot of mango salsa, so make sure to serve each tilapia fillet with a good amount on top and any left overs can be used for tortilla or pita chips. Yeah, remember how I went on and on about how healthy this is and then I tell you to eat chips. Or you could combine the leftover salsa with a can of black beans and serve it in tortillas the next day for lunch. That’s better! 🙂
1/2 cup olive oil
1 Tablespoon lemon juice
1 Tablespoon fresh parsley; minced
1 Tablespoon fresh basil; minced
1 clove garlic; minced
1/2 teaspoon salt
1/4 teaspoon pepper
6 (4 ounce) tilapia fillets
2 medium-large ripe Mangos; peeled, pitted, diced
1/2 red bell pepper; diced
2 Tablespoons red onion; minced
2 Tablespoons fresh cilantro; diced
1 small jalapeno pepper; seeded and minced
2 Tablespoons lime juice
2 Tablespoons lemon juice
salt and pepper to taste
1. Whisk together the tilapia marinade ingredients 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.
2. 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 for at least an hour.
3. Preheat your oven’s broiler and line a cookie sheet with aluminum foil.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade and place on the cookie sheet. Broil 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.
***If you are in a time crunch and can’t marinate the tilapia for an hour or refrigerate the mango salsa it tastes great if you don’t, it just tastes a lot better if you let the flavors merge for a little while ***