GRILLED TILAPIA WITH MANGO SALSA
Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Provided by Naomi Witzke
Categories Seafood Fish Tilapia
Time 1h55m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the marinade, and shake off excess. 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 topped with mango salsa.
Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g
TOMATO-HERB GRILLED TILAPIA
This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 443mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED TILAPIA WITH SMOKED PAPRIKA
Steps:
- Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
- Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 1.3 g, Cholesterol 61.6 mg, Fat 12.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 1.9 g, Sodium 367.2 mg, Sugar 0.3 g
HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA
Steps:
- To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
- Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
- To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
- When ready to serve, spoon salsa over salmon steaks.
BASIC HERB SALSA
Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Provided by Samin Nosrat
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
- Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams
GRILLED HERBED TILAPIA
Make and share this Grilled Herbed Tilapia recipe from Food.com.
Provided by justjo
Categories Tilapia
Time 22m
Yield 1 piece, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place one fish fillet in center of each sheet of heavy duty aluminum foil. Season with salt and pepper, if desired. Top each fillet with 1 tablespoon Savory Herb Butter. Bring up foil sides; double fold top and ends to tightly seal packet.
- Grill over medium-high heat 10 to 12 minutes or until fish flakes easily with a fork, turning once.
- Combine 1/2 cup (1 stick) softened butter with 1 teaspoon each McCormick Italian Seasoning, Garlic Powder and Ground Mustard; mix until well blended.
GRILLED TILAPIA WITH CHERRY SALSA
Steps:
- Heat grill (or grill pan) to high. In a medium bowl, combine cherries, onion, cilantro, jalapeño, and lime juice. Season with salt and pepper and toss to combine; set salsa aside.
- In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Pat fish dry with paper towels. Rub fillets all over with oil; season with spice mixture.
- Clean and lightly oil hot grates. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a thin metal spatula, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
- Nutrition Information
- (Per Serving)
- Calories: 208
- Fat: 6g (1.3g Saturated Fat)
- Protein: 29.3g
- Carbohydrates: 10.6g
- Fiber: 1.6g
GRILLED TILAPIA WITH CHERRY SALSA
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
- In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
- Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 1 g, Protein 29 g
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