Grilled Tilapia with Mango Salsa

Serves: 2


For the Fish:

1/3 cup Flying Olive Lemon, Gremolata, Baklouti Green Chili (very spicy!), Lime Extra Virgin Olive Oil, or a Combination

1 Tbsp lemon juice

1 Tbsp minced fresh parsley

1 clove garlic, minced

1 tsp dried basil

1 tsp ground black pepper

½ tsp salt

2 (6 ounce) tilapia fillets

For the Salsa:

1 large ripe mango, peeled, pitted and diced

1/2 red, orange, or green bell pepper, diced

2 tablespoons minced red onion

1 Tbsp chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 Tbsp lime juice

1 Tbsp Mango, Grapefruit, or Sicilian Lemon Balsamic Vinegar

salt and pepper to taste


Whisk together the Flying Olive Extra Virgin Olive Oil(s) of Choice, 1 Tbsp lemon juice, parsley, garlic, basil, 1 tsp pepper, and 1/2 tsp salt in a bowl and pour into a re-sealable 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, bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and, and Sicilian Lemon Balsamic Vinegar; toss well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Preheat an outdoor grill for medium-high heat. Place a little Flying Olive EVOO on a paper towel and, held with tongs, lightly oil the 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 the mango salsa.

Inspired by a recipe by Naomi Witzke

Submitted by Barb L.