Grilled Tilapia with Mango Salsa
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
  • ½ cup light coconut milk, divided
  • 3 tbsp fresh lime juice (about 2 limes), divided
  • 2 tilapia fillets
  • ¾ cup peeled, diced ripe mango
  • ⅓ cup diced English cucumber
  • ⅓ cup finely diced red bell pepper
  • 1 tbsp minced red onion
  • 1 tsp chopped fresh cilantro
  • ½ tsp minced peeled fresh ginger
  • 1 tbsp finely chopped jalapeƱo
  • ⅛ tsp salt (plus more for seasoning fish)
  • ⅛ tsp freshly ground black pepper (plus more for seasoning fish)
  1. Preheat indoor grill or grill pan, greased with cooking spray/oil.
  2. In the meantime, add the fish to a shallow bowl and cover with all of the coconut milk EXCEPT 2 tbsp (reserve for the salsa!), and 2 tbsp lime juice. Let stand for 15 minutes at room temperature.
  3. While the fish is marinating, prepare the salsa by combining the remaning ingredients (plus the 2 tbsp reserved coconut milk) in a separate bowl.
  4. Once the fish is ready, season with salt and pepper and grill for about 3-4 minutes on each side (check if done by using a knife to "flake" the fish fillet - should cut very easily).
  5. Serve over couscous topped with mango salsa.
Makes 2 fillets
    Recipe by My San Francisco Kitchen at