Saturday, June 12, 2010

Grilled Tilapia with Mango Salsa

This is my version of my go-to fish recipe for guests, from The marinade is so good that the mango salsa is optional. (Serves 4 adults.)


  • 1 cup olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoon minced fresh parsley (or 1 teaspoon dried parsley)
  • 2 clove garlic, minced
  • 2 teaspoon dried basil
  • 2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 8 frozen tilapia fillets


  1. Mix together marinade ingredients in a resealable plastic bag. 
  2. Add the tilapia fillets and coat with the marinade.  Squeeze out excess air, seal the bag and marinate in the refrigerator for 1 hour.
  3. Cook Fish:
    • Grill: 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.
    • Bake: Place filets on foil-lined glass or metal baking sheets. Cover with marinade and bake at 400° F for 20 minutes.

    Optional Mango Salsa
    • 1 large ripe mango, peeled, pitted and diced
    • 1/2 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
    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.

    Thursday, June 3, 2010

    Couscous & Fruit Salad

    I make this fruity couscous to serve at room temperature with blackberry chicken. I use the same vinegar and berries so the dishes match. This recipe is from Eating Well, (my notes are in parenthesis).


    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons orange juice
    • 1 tablespoon cider vinegar (or whatever you have)
    • 2 teaspoons finely chopped shallots (optional)
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 2 cups cooked whole-wheat couscous
    • 1 cup chopped nectarine (I use frozen peaches)
    • 1 cup mixed fresh berries, such as blackberries and strawberries
    • 2 tablespoons toasted sliced almonds, (optional)


    • Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.