Grilled Tilapia With Fresh Fruit Salsa - E.D.SMITH®

Grilled Tilapia With Fresh Fruit Salsa

Our homemade fruit salsa infused with our peach mango and orange spread is a perfect side dish to any fish and a fresh option for a light lunch or dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Difficulty Level Easy
Servings 4


Fruit Salsa:

  • 2 oranges
  • 1 grapefruit
  • 1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® Peach Mango Orange Fruit Spread
  • 2 tbsp (30 mL) finely chopped red onion
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1/4 tsp (1 mL) salt
  • pinch cayenne pepper

Grilled Tilapia:

  • 4 tilapia fillets
  • 2 tbsp (30 mL) olive oil
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® Peach Mango Orange Fruit Spread


  • Fruit Salsa: Cut off both ends of the orange to expose the flesh. Set the orange on one of its cut sides. Run a sharp knife from the top to the bottom, following the shape of the orange, to remove the peel and the pith (bitter white skin). Working over a bowl, cut between the membrane to release each orange segment and juice. Repeat with the grapefruit.
  • Stir in fruit spread, red onion, cilantro, salt and cayenne. Toss gently to combine. Chill for at least 30 minutes before serving.
  • Grilled Tilapia: Heat grill to medium heat; grease grate well. Pat tilapia dry with paper towel; brush with oil. Season all over with chili powder, salt and pepper.
  • Grill for 3 to 4 minutes per side or until well-marked. Continue to grill, turning and brushing with glaze or until tilapia is cooked through. Serve fish with Fruit Salsa.


  1. Substitute any white-fleshed fish for the tilapia, such as halibut, cod or haddock. This salsa would also be delicious with boneless chicken breasts or pork chops.
Type Sandwiches, Pizza & Savoury Snacks
Season/Occasion Spring & Easter - Summer Fun