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Baja Mango Talapia
This recipe is kosher for Passover.
Baja Mango Talapia Eileen Goltz | Pareve

makes 4 servings

4 Serrano chilies, seeded

3 garlic cloves, peeled

2 large shallots, peeled

2 cups of chopped peeled mango

1/3 cups of cider vinegar

1/4 cup of fresh orange juice

1 tablespoon of chopped fresh or 1 teaspoon of dried thyme

2 teaspoons of olive oil

1/4 teaspoon of salt

4 six-ounce tilapia fillets

Cooking spray


In a food processor, combine the chilies, garlic and shallots, and process until minced. Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; then process until smooth. Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.

Remove the fillets from the bag, reserving the marinade. Pour the reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until it flakes easily when tested with a fork. Serve with mango sauce. Serves 4.