Caribbean Mango Tilapia

Name: Caribbean Mango Tilapia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 79 milliliters cider vinegar; 3 garlic cloves, peeled; 473 milliliters chopped peeled mango; 2 teaspoons olive oil; 59 milliliters fresh orange juice; 0 teaspoons salt; 4 seeded serrano chiles, seeded; 2 larges shallots, peeled; 1 Tbsp chopped fresh or 1 teaspoon dried thyme; 680 grams tilapia fillets

Caribbean Mango Tilapian is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 258 calories, 36g of protein, and 5g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of cider vinegar, garlic cloves, tilapia fillets, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Combine first 3 ingredients in a food processor, and process until minced.

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Food Processor

Add mango and next 4 ingredients; process until smooth.

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Mango

Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes.

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Mango

Fish

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Ziploc Bags

Remove fish from bag, reserving marinade.

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Marinade

Fish

Pour reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes.

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Marinade

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Sauce Pan

Remove from heat.

Prepare grill or broiler.

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Broiler

Grill

Sprinkle fish with salt.

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Fish

Salt

Place fish on a grill rack or broiler pan coated with cooking spray. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.

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Cooking Spray

Fish

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Broiler Pan

Grill

Serve with mango sauce.

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Mango

Sauce

Equipment

Ingredients

Servings:

79milliliters

cider vinegar 3

garlic cloves, peeled 473milliliters

chopped peeled mango 2teaspoons

olive oil 59milliliters

fresh orange juice 0teaspoons

salt 4

seeded serrano chiles, seeded 2larges

shallots, peeled 1Tbsp

chopped fresh or 1 teaspoon dried thyme 680grams

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.