Grilled Tilapia with Mango Salsa

Featured by Line Shack Wines in the Gold Wine Club.


1/3 Cup Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Minced Fresh Parsley
1 Clove Garlic, minced
1 Teaspoon Dried Basil
1 Teaspoon Ground Black Pepper
½ Teaspoon Salt
2 (6 ounce) Tilapia fillets
1 large ripe Mango, peeled, pitted and diced
½ Red Bell Pepper, diced
2 Tablespoons Minced Red Onion
1 Tablespoon Chopped Fresh Cilantro
1 Jalapeno Pepper, seeded and minced
2 Tablespoons Lime Juice
1 Tablespoon Lemon Juice
Salt and Pepper to taste


Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and ½ teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeño pepper in a bowl. Add the limejuice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the Tilapia with mango salsa.

Recommended Pairings


2013 Cabernet Sauvignon
94 Points
$125.00 $108.00 x 2


2013 Cabernet Sauvignon
94 Points
$105.00 $90.00 x 2

Jean Edwards

2012 Cabernet Sauvignon
75 Cases Produced
$65.00 $56.00 x 2

Pine & Brown

2013 Cabernet Sauvignon
91 Points
$75.00 $59.00 x 2


2013 Cabernet Sauvignon
95 Points
$150.00 $125.00 x 1

Sagebrush Annie's

2010 Cabernet Sauvignon
9 Gold Medals
$48.00 $44.00 x 2


2013 Cabernet Sauvignon
97 Cases Produced
$65.00 $55.00 x 2


2012 Cabernet Sauvignon
95 Points
$60.00 $52.00 x 2