Tilapia is a really versatile fish that holds up great to marinades. In this recipe, I combine sweet diced mangos with the filets in a spice-citrus rub. The diced fruit becomes slightly spicy but still really fresh tasting…I love how it holds up during the cooking process. Just to make sure that this dish is ready for a summertime meal, I toss in some orange zest, giving a nice bright finish to the fish. The combination of ingredients, along with the tomato slices added right before cooking, keep the tilapia moist and flakey – exactly hot fish should be. It tasted Caribbean-esque to me so hence why I titled it my Caribbean Tomato Mango Tilapia!
4 tilapia filets
8 oz mango (diced)
2 cloves garlic
2 teaspoon curry powder
½ teaspoon chili powder
⅛ teaspoon cayenne
½ of an orange, zested
1 tomato (≈½ – ¾ cup sliced)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Put the tilapia filets with the diced mango into a large bowl or zip lock bag (so it can marinate). Add the curry and chili powders as well as the cayenne pepper. Using a garlic press, mash the garlic into a fine mince, add to the bag. Zest half of the orange and add the zest to the bag. Add 1 tablespoon of oil and a pinch of salt/pepper. Massage the bag so each filet is completely coated in all of the ingredients. Put into the refrigerator and all it to marinate for 30-45 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Put the marinated filets into a large skillet, dumping all of the mango chunks with it. Add a few thinly sliced tomatoes on top of the filets. Sprinkle with salt and pepper. Drizzle with the remaining tablespoon of oil. Insert into the oven and bake for around 25 minutes.
Serve and enjoy!
