Caribbean Mango Tilapia Recipes

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

ISLAND MANGO TILAPIA

Steps:

• Combine chile pepper, garlic and shallots in a food processor, and process until minced.
• Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth.
• Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes.
• Remove fish from bag, reserving marinade.
• Pour reserved marinade into a small saucepan, and bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Remove from heat.
• Prepare the grill or broiler.
• Place fish on grill rack or broiler pan coated with cooking spray.
• Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• Serve with mango sauce.

CARIBBEAN MANGO TILAPIA

Steps:

• Combine first 3 ingredients in a food processor, and process until minced.
• Add the mango and next 5 ingredients (mango through salt); process until smooth.
• Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes.
• Remove fish from bag, reserving marinade.
• Pour reserved marinade into a small saucepan, and bring to a boil.
• Reduce heat, and simmer 5 minutes. Remove from heat.
• Prepare grill or broiler.
• Place fish on a grill rack or broiler pan coated with cooking spray.
• Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
• Serve with mango sauce.
• Yield: 4 servings (serving size: 1 fillet and 1/4 cup mango sauce).

BBQ MANGO TILAPIA

Steps:

• In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes. Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy!
• Per serving: Calories: 197; Total Fat: 2.5 grams; Saturated Fat: grams; Protein: 26.5 grams; Total carbohydrates: 18 grams; Sugar: 15 grams; Fiber:1 gram; Cholesterol: milligrams; Sodium: 500 milligrams

GRILLED TILAPIA WITH MANGO SALSA

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.

TROPICAL TILAPIA

Steps:

• Season fillets with jerk seasoning. In a large nonstick skillet coated with cooking spray, cook fillets over medium-high heat for 3-5 minutes or until fish flakes easily with a fork, turning once. Transfer to a serving platter and keep warm., In the same skillet, combine the fruit, onions, jelly and almonds; heat through. Stir in mint and lime juice. Serve with fish and rice.

LAWANNA'S MANGO SALSA ON TILAPIA FILLETS

Steps:

• In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
• Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

TILAPIA WITH MANGO SALSA VERDE

Steps:

• Squeeze lemon juice over fish fillets and season with salt and pepper; set aside.
• Melt butter in a large pan over medium heat. Add mango, salsa verde, chicken broth, jalapeno, and recaito; bring to a simmer. Add wine and lime juice, then drizzle in olive oil. Bring to a light boil.
• Add tilapia and cook, flipping as needed, until fish is almost cooked through, about 10 minutes. Reduce heat to low and let simmer, covered, until fish flakes easily with a fork and flavors have melded, about 5 minutes more.
• Serve fish topped with mango salsa sauce.

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

CARIBBEAN MANGO TILAPIA

Steps:

• 1. Combine first 3 ingredients in a food processor, and process until minced. Add the mango and next 5 ingredients (mango through salt); process until smooth. Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat.
• 2. Prepare grill or broiler.
• 3. Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
• 4. Serve with mango sauce.
• 5. Yield: 4 servings (serving size: 1 fillet and 1/4 cup mango sauce).

THE CARIBBEAN MANGO FOOL

Steps:

• Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
• Stir the lime or lemon juice into the mango puree, mixing well.
• In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
• Stir in the yogurt & coconut milk (if using) into the mango mixture.
• Gently fold the cream into the mango mixture.
• Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
• Decorate with slices of mango before serving.

GRILLED TILAPIA WITH MANGO

Steps:

• Brush fillets with oil; sprinkle with salt, dill and pepper. , Grill tilapia, covered, on a lightly oiled rack over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork.