Cajun Grilled Tilapia with Mango Salsa

Cajun Grilled Tilapia with Mango Salsa

Serves 4

Ingredients:
Mango Salsa:
2 tablespoons finely chopped cilantro
1 teaspoon olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon pepper
1/2 cup chopped mango

Tilapia:
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 tablespoons Cajun seasoning
Vegetable oil, for the grill
Steamed white rice and mixed vegetables, optional

Directions:
1. Do ahead: Combine all the Mango Salsa ingredients except the mango. Gently fold in the mango just before serving.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Spread a little olive oil over both sides of each fillet, then cover evenly with the Cajun seasoning.
4. Grill the fillets 2 to 3 minutes per side, depending on thickness. Turn only once, using a wide, flexible spatula, to keep the fish from breaking.
5. Center a portion of rice, if using, on warmed plates and place a fillet on top. Surround with the mixed vegetables and spoon salsa over the fish.

Tip:
Fresh mangos are not in season year-round. Frozen mango is sold in many markets; thaw the chunks in a colander, then chop them to the same size as the rest of the salsa ingredients.