Ingredients
2
2 servings
- •0.33333334326744 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
- •0.5 teaspoon salt
- •2 (6 ounce) tilapia fillets
- •1 large ripe mango, peeled, pitted and diced
- •0.5 red bell pepper, diced
- •1 jalapeno pepper, seeded and minced
- •2 tablespoons minced red onion
- •1 tablespoon chopped fresh cilantro
- •2 tablespoons lime juice
- •1 tablespoon lemon juice
- •salt and pepper to taste
Instructions
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- Serve tilapia topped with mango salsa.
Nutritional Facts
Per 2 servings
- Calories: 634
- Carbohydrate: 33g
- Fat: 40g
- Fiber: 4g
- Protein: 36g
- Sugar: 25g
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