Ingredients
½ cup olive oil
1 cup basil
1 clove garlic
2 tbsp. fresh basil
1 lime, juice and zest
½ cup Roma tomato, diced
½ cup mango, diced
½ cup corn
½ cup avocado, diced
1 tsp. salt
1 tsp. jalapeno pepper, diced
4 tilapia fillets, about 1 1/2 lbs.
½ tsp salt
fresh ground pepper
2 tbsp olive oil
Preparation
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 cup basil, 1/2 cup 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 tbsp. 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.
