Tilapia with Basil Oil and Fresh Summer Salsa
Serving Size / Yield
- 1/2 C. olive oil
- 1 C. basil
- 1 clove garlic
- Basil Oil:
- juice and zest of 1 lime
- 1/2 C. Roma tomato, diced
- 1/2 C. mango, diced
- 1/2 C. corn
- 1/2 C. avocado, diced
- 1 tsp. salt
- 2 Tbs. fresh basil
- 1 tsp. diced jalapeno pepper
- 4 tilapia fillets (about 1 1/2 lbs.)
- 1/2 tsp. salt and fresh ground pepper
- 2 Tbs. olive oil
Combine all ingredients and mix carefully. Set in the refrigerator until the fish is ready to be served.
In a blender or food processor, add 1 C. basil, 1/2 C. olive oil, garlic clove, salt and lime juice and zest. Blend until smooth. The color should be a bright green.
In a hot skillet or frying pan, add 2 Tbs. olive oil. Season the tilapia on both sides with salt and pepper. Add the fillets to the pan and cook about 3-5 minutes one side until golden brown and turn over and cook another 2-3 minutes until the fish is cooked just through but not over cooked.
Transfer the tilapia to a plate and spoon the basil oil over the top and around the plate. Top the fish with the fresh salsa. Serve immediately.