Grilled Tilapia with Mango Salsa

I'm not a big fish eater mainly because I like it fried and that's not good for you.  In the past, I've tried broiling tilapia, but I end up smothering it in tarter sauce to hide the taste of the fish.  I went hunting for a new grilled tilapia recipe and found Grilled Tilapia with Mango Salsa on allrecipes.com.  Normally I'm a five ingredient kind of cook, but I gave this one a try and it was wonderful.  The fish was amazing and the salsa added so much flavor.

I had to improvise a little with the ingredients.  There were no mangoes to be found at the commissary...no papayas...no peaches.  I did find nectarines, but they were hard as rocks.  I settled for jarred "fresh" mangoes.  It was good, but I think it would have been much better with non-jarred "fresh." 

I've never grilled fish before.  It was so easy and quick.  I will definitely be doing it again.  I did turn it too early so when I turned it back, it started to fall apart. 

I made the salsa and marinated the fish while the kids were at school.  That made it very easy to throw dinner together very quickly at the last minute.  Add rice and a veggie or salad and I think it was a great dinner.

Ingredients

• 1/3 cup 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
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets

Salsa 

• 1 large ripe mango, peeled, pitted and diced                 
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. 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.
2. 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.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
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.