Please consult the OU's guidelines for checking fruits and vegetables.

Baja Mango Tilapia
This recipe is kosher for Passover.
Baja Mango Tilapia Eileen Goltz | Pareve
1 hour 20 minutes
20 minutes
20 minutes
4 servings

  • 4 Serrano chilies, seeded
  • 3 garlic cloves, peeled
  • 2 large shallots, peeled
  • 2 cups chopped mango, peeled
  • ⅓ cups cider vinegar
  • ¼ cup fresh orange juice
  • 1 Tablespoon chopped fresh thyme or 1 teaspoon of dried thyme
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 4 (6-oz.) tilapia fillets
  • Cooking spray

  1. In a food processor, combine the chilies, garlic and shallots; process until minced.
  2. Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; process until smooth.
  3. Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.
  4. Remove the fillets from the bag, reserving the marinade.
  5. Pour the reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat.
  6. Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray.
  7. Cook for 4 minutes on each side or until it flakes easily when tested with a fork.
  8. Serve with mango sauce.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.