Grilled Wild Caught Tilapia w/ Mango Pico

August 13th, 2014

I know the ingredients may sound a little “different”…. But don’t let that stop you from trying it! This is amazing!!! The salsa can be made a day ahead to save prep time and it gives the flavors a chance to settle in.

 

  

Ingredients:

• 2 pieces of wild caught tilapia
• Olive Oil
• Dry Seasonings: sea salt, garlic powder, and ground pepper
• Brown rice or Jasmine rice
• 1 mango
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2  red onion
• 1 bundle cilantro
• 1 lime
• 1 lemon
• 2 cloves of garlic
• 1 fresh jalapeño 
• 1 serrano chili pepper
• Scallions
• 1  Avocado (optional)

 

Cooking Instructions:

1. In a small pot, bowl water for rice. Once water starts to bowl, pour in rice. Allow rice to cook until done.

Steps for Mango Salsa:  (NOTE: Feel free to add more of what you like & less of what you don’t here) For example: We LOVE spicy….So I may add more  jalapeño.)

1. Take the mango peel and finely chop, remove seed.
2. Finely chop red bell pepper, green bell pepper, garlic, red onion.
3. 1 green onion, chopped
4. 2 tablespoons of chopped cilantro
5. Finely 1/2 of the  jalapeño pepper
6. Squeeze 2 tablespoons of lime juice and 1 tablespoon lemon juice.

7. **In a medium bowl, mix all ingredients &  Cover 

Steps for Tilapia:

1. Place the grill pan over medium high heat.

 

2. Rinse the tilapia under cool running water & dry with paper towels to remove excess moisture.

 

3. Brush both sides of tilapia with oilive to prevent from sticking (if you’re not using a grill pan, please use non-stick pan).

 

4. Coat the tilapia with seasonings to your desired taste.

 

5. Coat grill pan with olive oil (or Pam) to prevent meat from sticking.

 

6. Place tilapia on grill pan for 2-3 minutes each side depending on thickness.

 

7. Cook tilapia until it flakes easily with a fork.

 

8. Once everything is finished cooking, take ½ cup of rice and place on plate. But fish on top of rice and drizzle your fish with the mango salsa.