First, many thanks to my friends that voted for me. I did not move on to the next round, but that just means one less thing on my plate. 🙂
However, I’m still going to make something with the ingredients given for the dessert round – to be posted at a later date.
Last night, I made a recipe that can be found on Hungry Girl. We saw this on one of her episodes and thought it sounded good.
BBQ Mango Tilapia!
We eat quite a bit of tilapia and other fish in our house, so anything new to do with it is always appealing. I wasn’t too sure about adding mango to fish, but what the hell, right? Nothing tried, nothing gained!
- 1/4 cup canned tomato sauce
- 2 tbsp. (1 oz.) mango nectar
- 2 tbsp. ketchup
- 2 tsp. brown sugar (loosely packed)
- 2 tsp. cider vinegar
- 1 tsp. molasses
- 1/2 tsp. garlic powder
- 1/4 cup diced tomatoes
- 1/4 cup diced mango
- Two 4.5-oz. fillets raw tilapia
- 1 tbsp. chopped cilantro
Now, I omitted the cilantro because I honestly don’t care for it much, especially if used as just a garnish (which is what happens here.)
In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. This is your marinade.
Place fish and marinade in a container and toss to coat. I would recommend using a good sized ziploc bag – it works well and makes sure that the fish is well coated. Let it marinate in the refrigerator for 30 minutes.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes.
Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy!
I will say that it was just a touch more tomato-y than I care for, so I’m going to adjust this for next time. But the mango worked beautifully with this! I will add that a serving of this is only 197 calories!!!