Tilapia with Basil Oil and Fresh Summer Salsa

Tilapia with Basil Oil and Fresh Summer Salsa


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Tilapia is a great fish and usually very reasonable. My daughter even loves this fish so I try to incorporate it into our dinners a few times a week. This is one of my favorite recipes because it is very light full of flavor and color. It can be served with any number sides (pasta, couscous, rice, ect.) or can also be served over a bed of greens, just dress the greens with some of the basil oil.

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san diego, ca

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield



  • Tilapia:
  • 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
  • Salsa:
  • 4 tilapia fillets (about 1 1/2 lbs.)
  • 1/2 tsp. salt and fresh ground pepper
  • 2 Tbs. olive oil

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Combine all ingredients and mix carefully. Set in the refrigerator until the fish is ready to be served.

Basil Oil:
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.

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