Grilled Tilapia with Mango Salsa

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 634 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• salt and pepper to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• ½ red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced fresh parsley
• 2 tablespoons lime juice
• 2 tablespoons minced red onion
• ⅓ cup extra-virgin olive oil
• 2 (6 ounce) tilapia fillets
• 1 large ripe mango, peeled, pitted and diced

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Step 2

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Step 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 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Step 4

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, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.