What BBK eats
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.
- 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
- 1 Avocado (optional)
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.)
- Take the mango peel and finely chop, remove seed.
- Finely chop red bell pepper, green bell pepper, garlic, red onion.
- 1 green onion, chopped
- 2 tablespoons of chopped cilantro
- Finely 1/2 of the jalapeño pepper
- Squeeze 2 tablespoons of lime juice and 1 tablespoon lemon juice.
- **In a medium bowl, mix all ingredients & Cover
Steps for Tilapia:
- Place the grill pan over medium high heat.
- Rinse the tilapia under cool running water & dry with paper towels to remove excess moisture.
- Brush both sides of tilapia with oilive to prevent from sticking (if you’re not using a grill pan, please use non-stick pan).
- Coat the tilapia with seasonings to your desired taste.
- Coat grill pan with olive oil (or Pam) to prevent meat from sticking.
- Place tilapia on grill pan for 2-3 minutes each side depending on thickness.
- Cook tilapia until it flakes easily with a fork.
- 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.
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