” Don’t let the list of active ingredients deceive 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 replacemented for the mango if you prefer– both are excellent! Integrate leftover salsa with some drained black beans the next day for lunch.”
Active ingredients: 1 teaspoon dried basil,1 tablespoon sliced fresh cilantro,1 tablespoon minced fresh parsley,1 clove garlic, minced,1 teaspoon ground black pepper,1 jalapeno pepper, seeded and minced,1 tablespoon lemon juice,2 tablespoons lime juice,1 big ripe mango, peeled, pitted and diced,1/ 3 cup extra-virgin olive oil,1/ 2 red bell pepper, diced,2 tablespoons minced red onion,1/ 2 teaspoon salt, salt and pepper to taste,2 (6 ounce) tilapia fillets
Directions: 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 put into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, capture out excess air, and seal the bag. Marinade in the fridge for 1 hour., Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Include the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate till all set to serve., Pre-heat an outdoor grill for medium-high heat, and gently oil grate., Get rid of the tilapia from the marinade, and shake off excess. Discard the staying marinade. Grill the fillets until the fish is no longer clear in the center, and flakes quickly with a fork, 3 to 4 minutes per side, depending upon the density of the fillets. Serve the tilapia topped with mango salsa.