Tilapia with Mango Salsa

On the menu last night: tilapia with mango salsa. It was Conservative Boy's request—he's always joking about wanting roast duck with mango salsa ... or tilapia with mango salsa ... or basically anything with mango salsa. So when he requested it the other night I said OK. Let's make it.

The result? It earned a "delicious" rating from Conservative Boy, and that's saying something. He's not exactly effusive with the praise. So will I make this one again? In a second. (Not just because he liked it—I thought it was delish too.)

Here's how to make it, adapted from this Mango-licious Tilapia recipe.

Tilapia filets
2 tbsp olive oil
1 1/2 tbsp grated orange zest
1/4 cup fresh orange juice
salt and pepper
crushed red pepper flakes

For salsa:
1 mango - peeled, seeded, diced
1 small red onion - finely chopped
1 avocado - peeled, pitted, diced
2 roma tomatoes - peeled, seeded, chopped
1 lime - zested, juiced
1 jalapeno pepper - seeded, finely chopped
1 tbsp minced fresh ginger root
1/4 cup fresh cilantro
1 tsp kosher salt

1. Preheat oven to 400 degrees F.

2. In a shallow baking dish, combine olive oil, orange zest, orange juice, salt, pepper, red pepper flakes. Rinse the filets, pat them dry, and place them in the baking dish. Turn to coat them with seasonings.

3. Bake for 10 to 12 minutes or until fish can be flaked with a fork.

4. Combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl.


Stir to blend.


Once fillets are finished, spoon the salsa over them to serve.

And enjoy. (Trust me, you will.)