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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