Tango Mango Tilapia


  • Salsa
  • 1 cup mango, chopped
  • 1/4 cup POLANER Sugar Free Orange Marmalade or Sugar Free Pineapple Preserves
  • 1/4 cup red bell pepper, chopped
  • 1 tablespoon green onion, chopped
  • 2 tbls. lime juice
  • 2 tbls. fresh cilantro, chopped
  • Fish Steaks:
  • 1 teaspoon chili powder
  • 1/2 cup pepper
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound fish fillets, tilapia, catfish, cod or orange roughy


COMBINE all Salsa ingredients in small bowl.

COMBINE chili powder, pepper and salt; sprinkle on both sides of

fish fillets.

HEAT oil in large skillet over medium heat.

COOK fillets 3 to 5 minutes per side or until fish is opaque in center.

SERVE each fillet with salsa.

Makes 4 servings


The salsa can be made a day ahead

but wait to add the cilantro just

before serving. Store covered in the

refrigerator until ready to serve.
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