Grilled Tilapia With Mango Salsa
Ingredients:
1/3 cup extra-virgin olive oil
1 Tablespoon lemon juice
1 Tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
For The Salsa:
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 Tablespoons minced red onion
1 Tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 Tablespoons lime juice
1 Tablespoon lemon juice
salt and pepper to taste
Directions:
Whisk together the extra-virgin olive oil, 1 TBS. lemon juice, parsley, garlic, basil, 1 tsp. pepper, and 1/2 teaspoon salt in a bowl.
Pour mixture from bowl into a resealable plastic bag.
Add the tilapia fillets.
Coat fillets wellwith the marinade.
Squeeze out excess air out and seal the bag.
Let marinate in the refrigerator for 1 hour.
Prepare the salsa by combining the mango, bell pepper, onion, cilantro, and
pepper in a bowl.
Add the lime juice and 1 Tablespoon of lemon juice, toss well.
Season to taste with salt and pepper.
Refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess.
Discard the remaining marinade.
Grill the fillets until the fish is no longer translucent in the center, and flakes easily
with a fork, about 3 to 4 minutes per side, depending on the thickness of the fillets.
Serve the tilapia topped with mango salsa.