Grilled Tilapia and Mango Salsa

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 4 tilapia fillets
• 2/3 cup chopped mango
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 4 teaspoons minced jalapeno pepper
• 4 teaspoons minced red onion
• 2 teaspoons minced red bell pepper
• 2 teaspoons minced green bell pepper
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper

Directions

Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.

Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.

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

Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.

Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.