Thursday, March 19, 2009

Grilled Tilapia with Grilled Mango Relish


One can easily see from my large number seafood entries, that we eat a lot of fish.  We also frequently top our fish with fruit or salsa, so this may not seem all that different.  Maybe not in looks, but it sure was in flavor!

A couple of weeks ago my friend, Renee, received a grill pan for a wedding shower gift.  She mentioned how  excited she was to use it on a recipe she was waiting to make, Grilled Tilapia with Grilled Pineapple Salsa.  Now, I didn’t even see the recipe, but the thought of that dish has been plaguing me ever since.  I just love the combination of fish and fresh fruit salsas.  The idea of grilling the fruit first really sealed the craving. 

Now, I’ve had a grill pan for some time, and haven’t made much use of it, other than an occasional pannini.  It was high time I put it to use and try out this combination.  So, the other night, I was all set to make this dish.  Tilapia, check.  Cilantro, check.  Onion, check.  Pineapple…whoa, no pineapple!  So, I did what any other creative cook would do, and substituted what I had on hand.  Fresh mango, check!  Now, I really didn’t know what the recipe entailed that Renee had, but thought I could improvise.  I added jicama and avocado to my relish ingredient  list, and was ready to go.  I added fresh mango slices to the greased grill pan.


Let them “grill” a bit…


Now we are ready to mix up the relish. 


jicama, avocado, onion, mango… (not pictured, cilantro and lime juice)

After putting that together, it only took a few minutes to grill up the tilapia.  Season the tilapia to your taste, I added a bit of jerk seasoning. 

All together, served with a little fried rice pilaf.


Grilling the mango really gave a nice roasted flavor to the salsa.  It only added a few minutes to the prep time, but was sooo worth it!  Now I can’t wait to try it with pineapple! 

1 comment:

Anonymous said...

That looks really good! Actually I think I'm going to make something like that tonight - pesto crusted halibut with roasted veggie cous cous. I was thinking of pairing it with an un-oaked chardonnay from Elderton? Thanks for the great posts!