Barbecued Tilapia and Mango Salsa

    Barbecued Tilapia and Mango Salsa


    49 people made this

    Tilapia is a relatively bland fish that takes marination very well. I like to present it by placing the tilapia on top of lemon basmati rice with the mango salsa spread over top of the fish.

    Serves: 4 

    • 1/2 cup (125ml) extra-virgin olive oil
    • 1 clove garlic, minced
    • 2 teaspoons dried basil
    • 2 teaspoons ground black pepper
    • 1 teaspoon salt
    • 4 tilapia fillets
    • 2/3 cup chopped mango
    • 2 tablespoons lime juice
    • 2 tablespoons orange juice
    • 4 teaspoons minced fresh chilli
    • 4 teaspoons minced red onion
    • 2 teaspoons minced red capsicum
    • 2 teaspoons minced green capsicum
    • 1 teaspoon dried parsley
    • 1 teaspoon ground black pepper

    Preparation:30min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour40min 

    1. Stir the olive oil, garlic, basil, black pepper and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
    2. Make the salsa by stirring the mango, lime juice, orange juice, chilli, red onion, red capsicum, green capsicum, parsley and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavours to blend.
    3. Preheat barbecue for medium-high heat and lightly oil the grate.
    4. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminium foil.
    5. Cook the tilapia on the preheated barbecue until the flesh flakes easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

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