Whisk olive oil, lemon juice, parsley, garlic, basil, salt, and pepper in a resealable bag, add the tilapia fillets, and marinate in the refrigerator for 1 hour. Create the salsa by combining mango, bell pepper, jalapeño, red onion, and cilantro with lime and lemon juices; season to taste and chill. Preheat an oiled outdoor grill to medium-high heat. Grill the fish for 3 to 4 minutes per side until it is opaque and flakes easily with a fork. Serve the tilapia topped with the mango salsa.
Nutrition
Total Fat 40g 52%, Saturated Fat 6g 29%, Cholesterol 62mg 21%, Sodium 697mg 30%, Total Carbohydrate 33g 12%, Dietary Fiber 4g 16%, Total Sugars 25g, Protein 36g, Vitamin C 102mg 511%, Calcium 100mg 8%, Iron 1mg 8%, Potassium 1123mg 24%
