W30/L Tilapia with Blueberry Peach Salsa

By Dski

Ingredients

• For the marinade:
• Grilled Tilapia with Blueberry Peach Salsa
• Yield: 4 servings
• 4 tilapia filets (mine were 4 ounces each) 2/3 cup oil
• 1/2 lime, juiced
• 1 teaspoon minced garlic
• 2 Tablespoons fresh parsley
• 2 large basil leaves, chopped
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• For the salsa:
• 1 peach, chopped finely
• 1/2 cup fresh blueberries
• 1/3 of a red bell pepper (or about )
• 2 whole green onions, sliced
• 2 large basil leaves, chopped
• 1/2 of a lime, juiced
• salt and pepper to taste

Preparation

Step 1

1. In a bowl or ziploc bag, combine all of the ingredients for the marinade and mix to combine. Add tilapia and refrigerate for 1 hour. Drain and discard marinade. (Note: if you want to marinate them much longer, either cut down on the salt, or cut it completely out.)

2. Combine all ingredients for the salsa and refrigerate until ready to use.

3. After tilapia has marinated, preheat an (indoor or outdoor) grill. Season fish with salt and pepper to taste, if desired. Grill fish on both sides for several minutes, or until cooked through and fish flakes when touched with a fork.

Serve topped with fresh salsa.