Pan Fried Tilapia With Mango Salsa Recipes

LAWANNA'S MANGO SALSA ON TILAPIA FILLETS

LaWanna's Mango Salsa on Tilapia Fillets image

A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish -- I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can't find a good fresh pineapple, I will use canned pineapple tidbits.

Provided by Allen Goforth

Categories Seafood Fish Tilapia

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ fresh pineapple - peeled, cored, and chopped
½ pound strawberries, quartered
3 kiwifruit, peeled and diced
1 large mango - peeled, seeded and diced
½ cup grape tomatoes
2 tablespoons finely chopped fresh cilantro
1 tablespoon balsamic vinegar
1 ½ pounds tilapia fillets
½ teaspoon seasoned pepper blend

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.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 35.3 g, Cholesterol 62.5 mg, Fat 3.1 g, Fiber 5.3 g, Protein 36.9 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 25.5 g

PAN-FRIED TILAPIA WITH MANGO SALSA

Pan-Fried Tilapia with Mango Salsa image

This is a yummy, low-fat fish recipe. Perfect for summer! The recipe is for 2 people, but it could easily be doubled or halved. * NOTE: Even though the ingredients and directions for the mango salsa, rice and vegetable medley are listed after the tilapia, I recommend prepping them first so they are ready to go!

Provided by Kathy D

Categories Fish

Time 40m

Number Of Ingredients 17

Ingredients

2 tilapia fillets
vegetable oil
1/4 tsp red pepper flakes (or you can use cayenne)
salt and freshly ground black pepper, to taste
white rice, for serving
vegetable medley, for serving
lemon pepper, to taste
MANGO SALSA:
1 c tomatoes, diced
1/2 c red onion, diced
1/4 c hot pepper, diced
2 Tbsp fresh cilantro, chopped
salt and freshly ground black pepper, to taste
1 tsp olive oil, extra virgin
1 tsp white vinegar
1/2 tsp granulated garlic
1/2 c mango, chopped

Steps:

1. Preheat a cast iron skillet on medium heat. Brush both sides of the tilapia with oil. Sprinkle the seasonings over both sides of the tilapia, to taste.
2. Pan-fry the tilapia, carefully turning once. Cook to an internal temp of 145 degrees F.
3. Meanwhile, cook the rice according to package directions, and steam the vegetable medley, season with the lemon pepper to taste.
4. Mango Salsa: Mix all of the ingredients, except the mango. Just before serving, add the mango and mix lightly.
5. To Serve: Top the fish with the salsa and serve alongside the rice and veggies. Enjoy!

GRILLED TILAPIA WITH MANGO SALSA

Grilled Tilapia with Mango Salsa image

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

Ingredients

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

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

TILAPIA FILLETS WITH MANGO SALSA

Tilapia Fillets with Mango Salsa image

This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.

Provided by cookinmom

Categories Pan-Fried Tilapia Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped fresh mango
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1 teaspoon chili powder
1 teaspoon ground black pepper
⅛ teaspoon salt
4 (5 ounce) fillets tilapia
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g

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