Ingredients

Marinade

• cup extra-virgin olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. minced fresh parsley
• 1 clove garlic, minced
• 1 tsp. dried basil
• 1 tsp. ground black pepper
• ½ tsp. sea salt
• 4 (6 ounce) tilapia fillets

Salsa

• 1 large ripe mango, peeled, pitted and diced
• ½ red bell pepper, diced
• 2 Tbsp. minced red onion
• 1 Tbsp. chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 Tbsp. lime juice
• 1 Tbsp. lemon juice

Directions

1. Whisk together the extra-virgin olive oil, 1 Tbsp. lemon juice, parsley, garlic, basil, pepper and salt in a bowl and pour into a resealable plastic bag.
2. Add the tilapia fillets, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for one hour.
3. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl. Add the lime juice and lemon juice and toss well. Season to taste with salt and pepper. Refrigerate until ready to serve.
4. 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.
5. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3-4 minutes per side.