Grilled Tilapia with Mango Salsa

This dish is called "Grilled Tilapia with Mango Salsa", but with 26 inches of snow covering the ground I couldn't get to the grill.  So I improvised and used my panini/grill pan inside, no difference, I cook on propane inside the house too!  This is a stove top version that any cook can make no matter what kind of stove you have.  The sauce is fruity and sweet, the tilapia is light an fluffy, and it still gets a nice browned outer layer to it even though it's grilled inside.  I felt like I was on a tropical island eating this, as I was hunkered down in the house, gotta get through these cold and snowy winter months somehow.
Recipe below.
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I love using fresh herbs, they are inexpensive and give dishes that "fresh taste".  Mixed up a marinade for the fish.

 Put the fish and marinade in a resealable bag and let it work it's magic.

While the fish is hanging out with the marinade, start the salsa.

 Mango, red pepper, red onion, a little brown sugar and cilantro.  You can add jalapeno or crushed red pepper if you like heat.

 A little olive oil in the pan, heat it, and place the fish in the grill pan.  Cook for about 3-4 minutes on each side.

 Top with the salsa and it's done.  This dish is fast, easy and full of fresh flavor!

Grilled Tilapia with Mango Salsa

Ingredients

For the Marinade:

1/4 cup extra virgin olive oil

juice from 1/2 lemon

1 clove garlic, minced

2 tablespoons fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tilapia fillets

For the Salsa:

1 ripe mango, peeled, pitted and diced

1/2 red bell pepper, diced

1 tablespoon red onion, minced

2 tablespoon chopped fresh cilantro

2 teaspoons light brown sugar

juice from a 1/2 lemon

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

In a small bowl, whisk together 3 tablespoons of the oil, lemon juice, garlic, parsley, salt and pepper.  Place the tilapia in a resealable plastic bag and pour the marinade over the fish.  Press the air out of the bag, seal it, turn a few times so the marinade coats the fish.  Put the bag in the refrigerator and let marinade for 1/2 hour.

In a medium bowl, toss the diced mango, red  pepper, onion, cilantro, brown sugar, lemon juice, salt and pepper. Cover and refrigerate until ready to use.

In a grill pan, heat the remaining tablespoon of olive oil over medium high heat.  Remove fish from marinade and place in the grill pan. Discard any leftover marinade.  Grill the fish on each side for 3 - 4 minutes or until the flesh in the middle is no longer translucent, it's flaky and there is a nice lightly browned crust on each side. Top with fresh mango salsa and serve. Makes 2 servings.