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Ingredients
• 4 fish fillets (such as tilapia, cod, or mahi-mahi)
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1 ripe mango, diced
• 1/2 cup pineapple, diced
• 1/4 red onion, finely chopped
• 1 jalapeno, seeded and minced (optional)
• Juice of 1 lime
• Juice of 1 orange
• 2 tablespoons cilantro, chopped
• 1 avocado, diced (optional)
- Preheat the grill to medium-high heat.
- Rinse the fish fillets and pat dry with paper towels.
- Brush both sides of the fillets with olive oil and season with salt and black pepper.
- Grill the fish fillets for 4-6 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- While the fish grills, combine diced mango, pineapple, red onion, jalapeno (if using), lime juice, orange juice, and chopped cilantro in a medium bowl to make the tropical fruit relish.
- Add diced avocado to the relish (if using) and gently toss to combine.
- Once the fish is cooked, remove from the grill and place on serving plates.
- Top each fillet with a generous spoonful of the tropical fruit relish.
- Serve immediately.
Q1: Can I use a different type of fish for this recipe?
A1: Yes, you can use any firm white fish such as tilapia, cod, or mahi-mahi for this recipe.
Q2: Can I omit the jalapeno from the tropical fruit relish?
A2: Yes, if you prefer a milder flavor, you can omit the jalapeno from the tropical fruit relish.
Q3: Is the avocado necessary for this recipe?
A3: No, the avocado is optional and can be omitted if you prefer, but it adds a creamy texture and extra layer of flavor to the dish.
