Ingredients
- 4 tilapia fillets, about 2 lb (1 kg) total weight
- Grated zest and juice of 2 limes
- 3 tablespoons olive oil
- 1 red jalapeño chile, seeded and minced
- ½ cup (¾ oz/20 g) fresh cilantro leaves, torn
- Sea salt and cracked pepper
- 8 flour tortillas
- For the mango salsa
- 1 mango, peeled and finely chopped
- 1 serrano chile, seeded and finely chopped
- ¼ cup (1 oz/30 g) finely chopped red bell pepper
- ¼ cup (⅓ oz/10 g) fresh cilantro leaves
- Juice of 1 lime
- 3 tablespoons olive oil 4 limes, quartered, for serving
- Hot sauce for serving
MAKES 4 SERVINGS
Lay the fish fillets in a single layer in a nonreactive baking dish. In a bowl, whisk together the lime zest and juice, olive oil, jalapeño, and cilantro and pour over the fish. Season lightly with salt and pepper. Cover the dish and set aside for 10 minutes.
Preheat the oven to 350°F (180°C).
Wrap the tortillas in foil and place in the oven. Meanwhile, to make the salsa, in a bowl, mix together the mango, chile, bell pepper, and cilantro. Add the lime juice and olive oil and toss well. Set aside.
Warm a grill pan over medium-high heat. When the pan just begins to smoke, lay the fish in the pan and reduce the heat to medium. Cook, turning once, until the fish is opaque throughout, about 3 minutes per side. Transfer to a warmed large serving plate.
Remove the tortillas from the oven and place alongside the fish. Serve at once with the mango salsa, lime wedges, and hot sauce.
Tilapia fillets, marinated briefly in lime juice and chile, cook in just minutes in a stove-top grill pan. The fresh mango salsa comes together easily, making for a quick meal. For even faster assembly, use purchased salsa.
Cooking In Cast Iron
