LaWanna’s Mango Salsa on Tilapia Fillets

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A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish — I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can’t find a good fresh pineapple, I will use canned pineapple tidbits.


  • ½ fresh pineapple – peeled, cored, and chopped
  • ½ pound strawberries, quartered
  • 3 kiwifruit, peeled and diced
  • 1 large mango – peeled, seeded and diced
  • ½ cup grape tomatoes
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon balsamic vinegar
  • 1 ½ pounds tilapia fillets
  • ½ teaspoon seasoned pepper blend


In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.

Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

Prep time: 30 mins / Cooking time: 10 mins / Total time: 40 mins

Serving: 4 / Yield: 4 servings

Calories: 308.3

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