I like to think I inherited my love of fish from my parents. My brother and I grew up eating a lot of tilapia and flounder. Although, if you ask my mom, she’ll probably say I hated fish as a kid!
Tilapia and flounder are very common to find in any supermarket or fish market and they’re relatively inexpensive. They’re also a blank canvas and you can do almost anything to them. Grilled fish with a fruity salsa, orzo pasta salad and a glass of white wine sounds like the perfect summer dinner to me!
Grilled Fish with Tomatillo & Mango Salsa
- 4 (6-ounce) pieces of any white fish
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
- 1 jalapeno, seeded
- 2 limes, juiced
- 1 orange, juiced
- 10 medium sized tomatillos peeled, washed, and diced finely
- 1 medium ripe tomato, finely diced
- 1 red onion, finely diced
- 1/2 cup chopped cilantro
- Season generously with salt and black pepper
- Preheat oven or grill to 350 degrees. Sprinkle fish with lime juice, olive oil, salt, and pepper. Place fillet in oven for 10-12 minutes (or on foil on the grill for 8-10 minutes), or until flaky and cooked.
- While fish is cooking, make tomatillo and mango salsa: peel 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth (or desired consistency) and place in large bowl.
- Meanwhile, peel and remove flesh from the remaining mango and finely dice.
- To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
- Serve salsa over fish and enjoy!