In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. This is your marinade.
Place fish and marinade in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes (or more if you like).
Preheat oven to 350. Lay out filets on non-stick baking tray or dish. Cook for 15 minutes.
Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 282mg||10 %|
|Potassium 195.9mg||5 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.6g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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