Tuesday, April 24, 2012

Grilled Tilapia with Avocado Mango Salsa

                   Wow what a fun Monday yesterday was. The weather was amazing, the mood in the air was so bright and good spirited. I would love to have more Mondays like this one.
                        With it being so warm out, and me needing to use up some ingredients in my kitchen before going grocery shopping, I decided to prepare something fun for our early dinner. Grilled Tilapia in a creamy sauce, served with an Avocado Mango Salsa, and Grilled Corn on the Cob, with a spicy mayo sauce. This amazing, fast and easy dinner left us full, and very satisfied. 

Grilled Tilapia with Avocado Mango Salsa

Makes 4 servings

For the salsa

1 whole Medium- small avocado, peeled and diced
1/2 cup peeled, diced mangoes
3 tbs. minced red onions
4 tbs. minced red bell peppers
1-2 tbs. minced fresh cilantro
1 tbs. fresh lime juice
1 minced jalapeno pepper, seeded and rinsed
1/2 tsp. kosher salt 

You can always replace the mango for blueberries, or granny smith apples. 

For the Tilapia:

4 fillets of tilapia  
1 tbs. Vegeta, all purpose seasoning
1 tbs. sriracha hot chili sauce
3 tbs. sweet chili sauce
1/3 cup mayonnaise

Vegeta found in European stores, sriracha, and sweet chile sauce found in Asian isle of produce stores. You can replace chicken breast for the tilapia if you prefer, marinade for at least 2 hour. The longer the better, even over night would work great.  


Combine vegeta, chili sauces, and mayo in a bowl. Coat tilapia is sauce and let marinade or at least 30 minutes.

Combine the avocado, mangoes, onions, bell peppers, cilantro, lime juice, jalapenos, and salt in a medium bowl. Lightly crush with a fork to release the juices. Set aside. 

Serve each fillet with 1/4 cup of salsa. 

Grill tilapia, covered, over medium heat for 5-7 minutes or until tender, turning once.

Grilled Corn on the Cob


4 medium ears sweet corn 
4 tbs butter, melted
1tbs minced fresh parsley, or dill
1 clove of garlic, grated 
1/2 teaspoon salt


Combine butter, dill, garlic, and salt in a small bowl. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn, with a rubber brush. 

Re-wrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks.

Spicy mayo:

3 tbs. Mayonnaise
1 tbs. sriracha hot chili sauce

Mix, and serve. Adds a little flavor to the corn or even to the fish. 

I usually come up with recipe myself, like these, so I hope you try it out and let me know how it turns out for you. Enjoy. 
Please feel free to ask any questions.  

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