Ingredients with Measurements:
- 4 tilapia fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, paprika, cumin, salt, and cayenne pepper.
3. Brush spice mixture onto both sides of tilapia fillets.
4. Grill tilapia for 3-4 minutes on each side, or until cooked through.
5. In a separate bowl, mix together diced mango, red onion, jalapeno pepper, cilantro, and lime juice to make the salsa.
6. Serve grilled tilapia with mango salsa on top.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 220
Fat: 6g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Any white fish can be substituted for tilapia.
- If mango is not available, pineapple can be used instead.
- Red pepper flakes can be substituted for cayenne pepper.
Variations:
- Add diced avocado to the mango salsa.
- Serve the grilled fish on a bed of rice or quinoa.
- Use the mango salsa as a marinade for the fish before grilling.
Tips and tricks:
- Make sure to brush the spice mixture onto both sides of the fish for maximum flavor.
- To prevent the fish from sticking to the grill, brush the grill with oil before cooking.
- If using a grill pan, make sure it is well-oiled before cooking.
Storage instructions:
Leftover fish and salsa can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through. The salsa can be reheated in a microwave or on the stovetop.
Presentation ideas:
Serve the grilled fish on a platter with the mango salsa on top. Garnish with extra cilantro leaves.
Garnishes:
Extra cilantro leaves, lime wedges
Pairings:
- Serve with a side of black beans and rice.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is sticking to the grill, it may not be fully cooked on that side yet. Wait a few more minutes before trying to flip it.
- If the fish is overcooked and dry, try reducing the cooking time or brushing it with a bit of oil before grilling.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw fish.
- Cook fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Grilled fish with fruit salsa is a popular dish in many Latin American countries, where fresh seafood and tropical fruits are abundant.
Flavor profiles:
This dish is spicy and tangy, with a hint of sweetness from the mango salsa.
Serving suggestions:
Serve this dish at a summer barbecue or outdoor dinner party.
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