Combine mango, 1-1/2 tablespoon cilantro, jalapeno, lime juice, and 1/8 teaspoon salt in a medium bowl. Cover and refrigerate salsa until ready to serve.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Keep it fresh and flavorful this grilling season with this tropical tilapia recipe. Don’t skip out on the Fish Market tilapia.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (11x7-inch) Wildwood cedar plank | ||
| 1 medium mango, peeled, seeded, and chopped | ||
| 1 ½ tbsp. fresh cilantro, finely chopped, plus additional for garnish | ||
| 1 tbsp. fresh jalapeno pepper, finely chopped | ||
| 1 tbsp. fresh lime juice | ||
| ⅛ plus 1/4 tsp. Hy-Vee salt, divided | ||
| 2 (6-to-8-oz.) Fish Market Rainforest tilapia fillets | ||
| ½ tsp. chipotle chili powder | ||
| Lime, sliced, for garnish |
Things To Grab
- Medium bowl
- Plastic wrap
- Charcoal or gas grill
- Spray bottle
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Pat tilapia fillets dry with paper towels. Sprinkle both sides evenly with chipotle powder and remaining 1/4 teaspoon salt. Place tilapia on soaked cedar plank, then on grill rack. Grill 15 to 18 minutes or until fish flakes easily with a fork (145 degrees). If necessary, use a spray bottle with water to put out flare-ups.
Hyvee Culinary Expert Tip
Remember to soak a cedar plank in water for at least 2 hours before grilling. For extra flavor, try adding wine or cider to the soaking liquid.
Top tilapia with salsa. Garnish with lime slices and additional cilantro, if desired.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 85mg
- Sodium: 530mg
- Total Carbohydrates: 26g
- Protein: 36g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 25%
0%
Potassium 15%
Recipe Source:
Hy-Vee Monthly Ad, April 2022