Here are many different types of mangoes. I prefer the Asian ones. These bright yellow mangoes are sweeter. The reddish green ones from the Caribbean are good as well, but they can be sour.
This dish is easy to prepare. It is light and very tasty.
4 six-ounce tilapia fillets
1 tablespoon of chopped fresh or 1 teaspoon of dried thyme
4 Serrano chili, seeded
3 garlic cloves, peeled
2 large shallots, peeled
2 cups of chopped peeled mango
1/3 cups of cider vinegar
1/4 cup of fresh orange juice
2 teaspoons of olive oil
1/4 teaspoon of salt
Combine the chili, garlic and shallots in a food processor or blender. Add some olive oil and process it until they are minced. Place the mango, cider vinegar, orange juice, thyme and salt. Put more olive oil if desired. Blend for 30 seconds or until smooth.
Place the mango mixture in a re-sealable bag. Marinate the fish in the mixture for 20 minutes to an hour.
Remove the fish from the marinade and reserve the mango marinade.
Grease the broiler or grill. Grill the fish for 4-5 minutes per side or until the fish is cooked and flaky.
While the fish is grilling, place the mango mixture in a saucepan and bring it to a boil. Reduce the heat and let it simmer until thick.
Serve the fish with the sauce and mango salsa.
Photo Courtesy Of: BoonLeeFamPhotography