Blackened Tilapia With Mango Salsa Recipes

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BLACKENED CATFISH WITH MANGO AVOCADO SALSA

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 12



Blackened Catfish with Mango Avocado Salsa image

Steps:

  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil

TILAPIA FILLETS WITH MANGO SALSA

This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.

Provided by cookinmom

Categories     Pan-Fried Tilapia Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Tilapia Fillets with Mango Salsa image

Steps:

  • Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
  • Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
  • Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
  • Serve with salsa.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g

1 cup chopped fresh mango
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1 teaspoon chili powder
1 teaspoon ground black pepper
⅛ teaspoon salt
4 (5 ounce) fillets tilapia
1 tablespoon vegetable oil

GRILLED TILAPIA WITH MANGO SALSA

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Provided by Naomi Witzke

Categories     Seafood     Fish     Tilapia

Time 1h55m

Yield 2

Number Of Ingredients 16



Grilled Tilapia with Mango Salsa image

Steps:

  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • 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.
  • 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.

Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ 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

CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

Provided by Chef Shelley Pogue

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 21



Chipotle Tilapia Tacos with Mango-Cilantro Salsa image

Steps:

  • Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  • Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  • To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g

3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
¼ cup canola oil
1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice
1 tablespoon pureed chipotle peppers in adobo sauce
1 clove garlic, minced
¼ cup mayonnaise
2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt
3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

SPICED TILAPIA WITH MANGO BLACK BEAN SALSA

From Fine Cooking's "Cooking Fresh." This salsa is wonderful and versatile. Even though this recipe is for 2 servings, I suggest you make the whole batch of salsa (Recipe #230800) and store it for other dishes. It is obviously easier to make in larger batches. Try this spice rub on chicken or grilled chops as well!

Provided by yogiclarebear

Categories     Tilapia

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13



Spiced Tilapia With Mango Black Bean Salsa image

Steps:

  • For salsa: Combine all in a bowl and mix. Store in refrigerator, covered, until used.
  • For fish: Mix all spices and rub both sides of the fillets equally with the mixture.
  • Spray a non-stick skillet with cooking spray, generously. Heat over medium-high heat until hot.
  • Cook the tilapia fillets in the skillet until lightly browned and the flesh is opaque and flakes, about 2 minutes per side.
  • Serve topped with cold OR warmed salsa!

10 ounces tilapia fillets (2 fillets @ 5oz each)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
3 dashes black pepper
1/3 cup canned black beans, rinsed and drained (I like Westbrae Organic)
1/3 medium ripe mango, peeled and chopped
1/3 medium tomatillo, paper covering discarded and diced
1/4 medium red onion, chopped
1/8 cup lime juice
1/8 cup fresh cilantro, chopped
1/8 teaspoon black pepper

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