Grilled Tilapia with Mango Salsa (Kenyan Inspired)

Instructions

1. 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
2. 2In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Place the 4 6 oz tilapia fillets on a clean surface and brush both sides of each fillet evenly with the olive oil mixture.
3. 3Place the seasoned tilapia fillets on the preheated grill. Grill for 3 to 4 minutes per side. The tilapia is cooked through when it is opaque and flakes easily when gently pressed with a fork. The internal temperature should reach 63°C.
4. 4While the tilapia is grilling, prepare the mango salsa. Carefully dice the 1 large mango into 1.27 cm cubes. Finely dice the 0.5 small red onion into 0.635 cm pieces. Finely dice the 0.5 medium red bell pepper into 0.635 cm pieces. Mince the 1 small jalapeno (remove seeds and membranes for less heat if desired) into very small pieces. Finely chop the 2 tablespoons of cilantro.
5. 5In a medium bowl, combine the diced 1 large mango, diced 0.5 small red onion, diced 0.5 medium red bell pepper, minced 1 small jalapeno, and chopped 2 tablespoons of cilantro. Stir in the 2 tablespoons of lime juice until everything is well combined.
6. 6Carefully remove the grilled tilapia fillets from the grill. Serve the 4 grilled tilapia fillets immediately, topped generously with the prepared mango salsa.

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