Ingredients:
1/3 Cup olive oil
2 Tablespoons lemon juice, divided
1 Tablespoon fresh parsley, minced
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 6-ounce tilapia fillets, thawed
1 large ripe mango, peeled, pitted and diced
1 avocado, peeled, pitted and diced
1/2 red bell pepper, diced
2 Tablespoons onion, minced
1 Tablespoon fresh cilantro, chopped
1 jalapeño pepper, seeded and minced (optional)
2 Tablespoons lime juice
Salt and pepper to taste
Directions:
In a medium bowl whisk together the olive oil, 1 Tablespoon of lemon juice, parsley, garlic, basil, black pepper and 1/2 teaspoon of salt and pour into a sealable plastic bag. Add the tilapia, squeeze out excess air, seal the bag, and carefully shake to coat with the marinade. Let marinate in the refrigerator for 1 hour. In a medium bowl combine the mango, avocado, bell pepper, onion, cilantro and optional jalapeño. Add the lime juice and remaining 1 Tablespoon of lemon juice, then toss ingredients well. Season salsa to taste with salt and pepper, then refrigerate until ready to serve. When fish is done marinating, remove from the marinade and shake off excess. Discard the remaining marinade. Pan grill the fillets over medium heat until they are no longer translucent in the center and flake easily with a fork. This should be 3 to 4 minutes per side depending on the thickness of the fillets. Serve the tilapia topped with the salsa. Serves 2.