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Grilled tilapia with mango salsa

My local grocery had a deal the other day: spend $20 and get two mangos, two limes, and a bunch of cilantro for free.  Yes, please!  Here’s what I did with it:

Grilled tilapia with mango salsa
Tilapia:
1/4 cup olive oil
2 T. lime juice
1 clove garlic, minced
1/2 teas. dried oregano
1/2 teas. salt
3 tilapia filets

Mix together first five ingredients in a bowl.  Place filets in a zip-top bag and add the marinade.  Set aside while the grill preheats (gas grill = high).  Reduce the heat to medium-high, remove the filets from the marinade and shake a bit to remove excess oil.  Place on grill and cook until just opaque.

Mango salsa:
1/2 green or red pepper
2 T. chopped red onion
chopped jalapeno (to taste and optional–I didn’t use it since the kids were eating the salsa, but I wish I could have!)
1 perfectly ripe mango, cut into 1/4 inch dice
1/4 cup chopped cilantro
2 T. fresh lime juice
1/2 teas. salt

In the food processor, whirl green or red pepper and onion (and jalapeno, if using) until the pieces are small, but not pureed.  (I prefer these to be tiny, but a small dice would work just as well here).  Place the peppers and onions in a bowl, fold in the mango, lime juice and cilantro.  Season with salt to taste and let sit for 20 minutes or so.

I loved the mango salsa, and mixed the leftovers with some canned pinto beans for lunch the next day.  Yum!

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