Crunchy Tilapia with Tomato Mango Salsa


  • 6 tilapia fillets
  • 1/3 cup Bella Oliva Persian Lime EVOO
  • 1 cup pecans, chopped
  • 10 fresh basil leaves

Tomato Mango Salsa

  • 3 Roma tomatoes, chopped into small pieces
  • 1 ripe mango, diced in small pieces*
  • 2 tbsp Bella Oliva Mango White Balsamic
  • 1 tbsp red onion, chopped
  • 1 tbsp cilantro, chopped
  • 1 tsp Jalapeno pepper, chopped

First, prepare the Tomato Mango Salsa:

  1. Combine salsa ingredients in a medium bowl.
  2. Refrigerate.

Prepare tilapia:

  1. Pat tilapia fillets dry with paper towel.
  2. Dip in Persian Lime EVOO and coat each side with chopped pecans.
  3. Place in a greased baking dish on top of enough fresh basil to cover the bottom of the dish. Salt and pepper to taste.
  4. Cover and bake at 350F for 15-20 minutes until fish is firm and flakey.
  5. Remove salsa from refrigerator; let stand while tilapia cooks; stir before serving.

Serve tilapia over Thai white rice and top with Tomato Mango Salsa.

* Tip for cutting mango:

  1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  4. Cut the fruit into the desired shape.

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