Tilapia with tomato mango salsa

A light fish with a fresh blend of salsa: the perfect summer meal.

July 7, 2011 14:14
Fish Fillet

fish fillet_311. (photo credit: Luciana Restaurant)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Serves 5

5 tilapia fillets (or other white fish fillet)
Vegetable oil
1/4 teaspoon cayenne pepper
Salt and black pepper
White rice
Fresh vegetable medley (choose your favorites)
Lemon pepper

Be the first to know - Join our Facebook page.

Mango Salsa
2 cup diced tomatoes
1 cup diced red onion
1/2 cup diced jalapeno
4 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
2 teaspoons salad oil
2 teaspoons white vinegar
1 teaspoon granulated garlic
2 cups chopped mango

1. Brush both sides of the tilapia with oil.

2. Shake the seasoning (cayenne, salt, pepper) over both sides of the tilapia.

3. Cook the tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145° F, turning once during cooking, about 4-8 minutes total cooking time.

4. Cook the rice according to package directions, and steam the vegetable medley; season with lemon pepper.

5. To make the mango salsa, mix all the ingredients but the mango together in a bowl. Just before serving, add the mango and mix lightly.

6. To serve, top the fish with salsa.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it