Ingredients
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⅓ cup extra-virgin olive oil
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1 tablespoon lemon juice
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1 tablespoon minced fresh parsley
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1 clove garlic, minced
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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½ teaspoon salt
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2 (6 ounce) tilapia fillets
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1 large ripe mango, peeled, pitted and diced
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½ red bell pepper, diced
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1 jalapeno pepper, seeded and minced
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2 tablespoons minced red onion
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1 tablespoon chopped fresh cilantro
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2 tablespoons lime juice
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1 tablespoon lemon juice
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salt and pepper to taste
Directions
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Prepare the fish: Whisk together olive oil, lemon juice, parsley, garlic, basil, black pepper, and salt in a bowl and pour into a resealable plastic bag. Add tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
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Meanwhile, make the salsa: Combine mango, bell pepper, jalapeño pepper, red onion, and cilantro in a bowl. Add lime and lemon juices and toss well. Season to taste with salt and pepper. Refrigerate until ready to serve.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Remove tilapia from the marinade and shake off excess. Discard remaining marinade. Grill fillets until fish is no longer translucent in the center and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.
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Serve tilapia topped with mango salsa.
