Tilapia With Mango Salsa Recipes

TILAPIA WITH MANGO SALSA

Steps:

• Prepare rice according to directions on package.
• Place all salsa ingredients together in a bowl and mix to combine.
• Serve over tilapia or eat with chips.
• Preheat oven to broil (500 degrees F).
• In a small dish, combine zest, juice, oil, cumin, and red pepper flakes. Rub over both sides of fillets and then sprinkle them with salt and pepper.
• Prepare a foil lined baking sheet or lightly greased broiler pan. Broil for 7-8 minutes or until the fish flakes with a fork.
• Serve over rice and top with Mango Salsa.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• 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 at least 1 hour.
• Prepare 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.

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

TILAPIA WITH MANGO SALSA

Steps:

• Combine first 5 ingredients and 2 Tbsp. dressing.
• Heat 1-1/2 tsp. of the oil and 1 Tbsp. dressing in large nonstick skillet on medium heat. Add 3 fish fillets; cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Transfer to serving platter; keep warm. Repeat with remaining oil, dressing and fish.
• Serve fish with rice, mango salsa and lime wedges.

BEER-BATTERED TILAPIA WITH MANGO SALSA

Steps:

• Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
• Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
• Clean and dry the tilapia fillets. Cut in half length-wise.
• Heat the oil in a large shallow frying pan at medium-high heat.
• Coat each piece of fish with batter and place in hot oil.
• Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
• Place fish pieces on paper towels to blot excess oil.
• Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
• NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.

OVEN-FRIED FISH & CHIPS

Steps:

• Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
• Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
• Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
• Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

TILAPIA WITH MANGO SALSA

Steps:

• Combine salsa ingredients in medium bowl. Set aside. Cook rice as instructed on the package. Lightly coat asparagus with olive oil & sea salt. Grill until tender. Pray both sides of fish with Pam oil spray. Place on a clean, lightly oiled grill. Cook to internal temperature of 145 degrees, turning once during cooking.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• 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.
• 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.

MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO

Steps:

• Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

TILAPIA WITH MANGO SALSA

Steps:

• Thaw frozen tilapia.
• Soak in milk for 1/2 hour discard milk no need to pat dry.
• Dip tilapia in panko crumbs.
• Saute in oil until brown on each side about 2 min per side.
• Serve with salsa on top.