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Moroccan-Style Tilapia with Cumin, Mango and Cilantro

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Four 5-ounce tilapia fillets

Salt and ground black pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon olive oil

1 ripe mango, diced

1/4 cup chopped fresh cilantro leaves


  1. Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.