Ingredients

• 0.33 cups 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 teaspoons salt
• 2 , 6 ounce

Instructions

1. 1 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.
2. 2 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.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 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.
5. 5 Serve tilapia topped with mango salsa.

Nutrition per serving