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)
- Preheat indoor grill or grill pan, greased with cooking spray/oil.
- 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.
- While the fish is marinating, prepare the salsa by combining the remaning ingredients (plus the 2 tbsp reserved coconut milk) in a separate bowl.
- 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).
- Serve over couscous topped with mango salsa.
Makes 2 fillets
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/grilled-tilapia-with-mango-salsa/
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