"Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."
(Origionally submitted to allrecipes.com by WITZKEN. Photo by RNCHEF.)
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.
5. Serve the tilapia topped with mango salsa.
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This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 33% of your daily recommended intake per serving. This recipe is high in Vitamin C with 138% of your daily recommended intake per serving. This recipe is high in Vitamin E with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Sulfites, Garlic, Fructose Malabsorption, Iodine, Cilantro, Onion, Olive Oil allergies.