Jamaican Jerk Tilapia with Pineapple Mango Salsa

March 3, 2014


It’s so hard to believe it’s already the beginning of March!  In one way, it feels like winter and these freezing temps have been going on forever and then in another way, it’s crazy that spring is almost here!  

Although when I look outside my window and see a foot of snow, or when I get in the car this am to find the temp reading -3 degrees, I realize how long of a winter it has been.  

It’s time to get outside.  It’s time to be able to skip gloves and boots when you run to the store.  It’s time to be able to clean out the salt from the garage floor.  And it’s to grill.  

I am over the oven right now.  

But I can’t complain too much because the oven made this delicious little taste of tropical happen.  



Jamaican Jerk Tilapia with Pineapple Mango Salsa


for 2 servings

  • 2 cloves garlic, minced
  1. Mix together the extra-virgin olive oil, 2 Tbsp. lime juice, garlic, basil, Jerk Seasoning, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a Ziploc plastic bag.
  2. Add the tilapia fillets to the marinade.  Marinate in the refrigerator for  at least 1 hour.
  3. To make the mango salsa: combine the mango, pineapple, red onion, cilantro, and jalapeno pepper in a bowl. 
  4. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
  5. Preheat the oven to 425.
  6. Bake the tilapia for about 12-16 minutes depending on the size of your fish.  MAke sure fish is opaque and cooked through.
  7. Serve the tilapia topped with mango salsa.


A little sunshine on a plate. 

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