Mango Salsa over Blackened Tilapia

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Mango Salsa over Blackened Tilapia


If you are looking for a light, summer dish, look no further! The lightness of tilapia combined with the fresh fruit on top, makes a wonderful dish.  Serve it alongside some zucchini or inside a taco shell and all of your guests (or family members) will be asking for seconds. 

Mango Salsa: 

2 mangos, peeled and diced
3 roma tomatoes, seeded and diced
1/2 jalapeno, seeded and finely chopped 
(Omit this out if your fish is extra spicy)
1 clove garlic, minced
1 lime, juiced
1/2 cup cilantro, chopped

Combine all ingredients for the salsa and salt to taste. Refrigerate until ready to serve.

Mango, Avocado, & Tomato Salsa (variation):


Dice up 1-2 avocados and mix with above ingredients. (It also helps cut the heat for people who don’t need it to contrast the spicy fish.)

Blackened Fish:  



Coat (sprinkle) fish in blackening seasoning (I used Emerils here, but Paul Prudhomme’s is probably the best.)

Add 1 tbsp butter to a hot cast-iron skillet. place fit in pan and turn fish to coat with butter.  

Cook fish until it has cooked through, turning half way and coating in remaining butter.  

(Complete in batches if necessary not to overcrowd the pan.) 

Finished fish

Each side will take about 2 minutes, depending on thickness of your fish.

Plate fish and top with Salsa. 

Alex is reallllly loving this dish. haha.


6 Replies to “Mango Salsa over Blackened Tilapia”

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