Categories: Dinner, Fish, Paleo

Ingredients

• 2/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 4 (6 ounce) tilapia fillets
• 2 large ripe mango, peeled, pitted and diced
• 1 red bell pepper, diced
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh cilantro
• 2 jalapeno pepper, seeded and minced
• 1/4 cup lime juice
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, lemon juice, parsley, garlic, basil, pepper, and salt in a bowl and pour into a resealable plastic bag.

2. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

3. 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 lemon juice, and toss well.

4. Season to taste with salt and pepper, and refrigerate until ready to serve.

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

6. 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.

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