Grilled Tilapia with Mango Salsa
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As seen in the February, 2005 issue of O, The Oprah Magazine
  • 4 ripe mangoes
  • 1 medium red onion, minced
  • 1 teaspoon ground cumin
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • Salt & Pepper to taste
  • 2 pounds tilapia fillets
  • 2 1/2 Tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
To make salsa: Cut mangos into 1/4-inch dice. Be sure to remove and disregard mango skin. Combine diced mango with remaining ingredients; toss gently and set aside.

To make fish: Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.

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