Anyway, Amelia didn't care for the salsa because it was too spicy but she and Tiernan both loved the fish w/out the salsa. Especially Tiernan. He asked what kind of fish it was and I told him Tilapia, to which he replied, "Tilapia sounds like a China name." :)
I didn't have any jalapenos on hand, so I put several good shakes of crushed red peppers in and it worked beautifully. I also made the salsa the day before so that the flavors could blend and I think that was a good idea, but not necessary.
Grilled Tilapia with Mango Salsa
2/3 C. extra-virgin olive oil
2 Tbsp lemon juice
2 Tbsp minced fresh parsley
2 large cloves garlic, minced
2 tsp dried basil
2 tsp ground black pepper
1 tsp salt
4 (6 ounce) tilapia fillets
2 large ripe mangoes, peeled pitted and diced
1 small red bell pepper, diced
2 green onions, thinly sliced (use the whole onion, not just the white part)
2 jalapeno peppers, seeded and minced (or dried crushed red pepper)
1/4 C. lime juice
2 Tbsp lemon juice
salt and pepper to taste
Whisk together the oil, 2 tablespoons lemon juice, parsley, garlic, basil, black pepper and salt. Add the tilapia fillets, coat with the marinade, cover and marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, onion, and jalapeno pepper in a bowl. Add the lime and lemon juices and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Lightly oil the grates of an outdoor grill and preheat to a medium-high heat.
Remove the tilapia from the marinade and 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. Serve the tilapia warm topped with the mango salsa.
Recipe slightly adapted from allrecipes.com
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