Barbecued Whitefish with Fruit Salsa

    1 hour 55 minutes

    This is a very simple recipe to prepare despite the long list of ingredients - you can even make the salsa a day ahead. For a real treat substitute strawberries for mango!

    730 people made this

    Serves: 2 

    • 1/3 cup extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon minced fresh parsley
    • 1 clove garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 2 whitefish fillets
    • 1 large ripe mango, peeled, pitted and diced
    • 1/2 red capsicum, diced
    • 2 tablespoons minced red onion
    • 1 tablespoon chopped fresh coriander
    • 1 chilli pepper, seeded and minced
    • 2 tablespoons lime juice
    • 1 tablespoon lemon juice
    • 1 pinch salt and pepper to taste

    Preparation:45min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour55min 

    1. 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 fish fillets, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour.
    2. Prepare the mango salsa by combining the mango, red capsicum, red onion, coriander and chilli 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.
    3. Preheat barbecue for medium-high heat and lightly oil grate.
    4. Remove the fish from the marinade and shake off excess. Discard the remaining marinade. Cook the fillets until the fish is no longer translucent in the centre and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the fish topped with mango salsa.

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    Reviews in English (608)


    This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again.  -  09 Oct 2008  (Review from Allrecipes USA and Canada)


    Great Recipe! I was in a hurry so I pulled out my George Foreman. I set the temp @ 300 & grilled the Tilapia Fillets for 9 minutes. They turned out great! The Mango Salsa adds just the right touch.  -  02 Jun 2008  (Review from Allrecipes USA and Canada)


    Yummy! A little messy but worth it. I used JDPOP's advice and accompanied this with the Herbed Rice and Black Beans. Great meal.  -  30 May 2008  (Review from Allrecipes USA and Canada)