Grilled Fish with Tomatillo & Mango Salsa

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

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, peel and remove flesh from the remaining mango and finely dice.
  4. 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.
  5. Serve salsa over fish and enjoy! 
Adapted from:


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