Wood Plank Grilled Tilapia with Mango Salsa

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Wood Plank Grilled Tilapia with Mango Salsa
Submitted by: Erick Hemphill

 Prep Time: 1+ hours
 Cook Time: 10 minutes
 Servings: 6 servings



  • 1 cup extra-virgin olive oil
  • 3 Tbsp lemon juice
  • 3 Tbsp minced fresh parsley
  • 1 clove minced garlic
  • 3 Tsp dried basil
  • 3 Tsp ground black pepper
  • 1 1/2 Tsp salt
  • 6 tilapia filets
  • cedar or red oak grilling planks

Mango Salsa

  • 2 mangos - peeled, pitted, and diced
  • 1 red bell pepper
  • 6 Tbsp minced red onion
  • 3 Tbsp chopped fresh cilantro
  • 2 jalapeno peppers - seeded and minced
  • 6 Tbsp lime juice
  • 3 Tbsp lemon juice
  • salt and pepper to taste


Whisk together the EVOO, lemon juice, parsley, garlic, basil, salt, and pepper for the tilapia marinade. Pour the mixture into a 1 gallon ziploc bag and add the tilapia filets. Squeeze the air out, seal it up, and put it in the fridge for an hour.

Combine the mangos, red bell pepper, red onion, cilantro, jalapenos, lime juice, and lemon juice in a bowl. Add salt and pepper until it's perfect. Cover the bowl with seran wrap and put it in the fridge until the telapia comes off the grill.

Turn the grill to medium heat and cover the grates with the wood planks. Warm the planks for 5 minutes on one side, then flip them over. You want to get them hot, but not necessarily on fire. It's ok if they begin to char.

Pull the tilapia filets out of the marinade and put them directly onto the wood planks. Try and keep the grill temperature just below the flash point for the wood planks. Once they start burning, they are hard to extinguish. Grill for 10 minutes. Do not flip the filets.

Serve the tilapia on a bed of rice (we used pilaf) with the mango salsa on top.