Grilled Tilapia and Mango Salsa

½ cup extra-virgin olive oil

1 clove garlic, minced

2 teaspoons dried basil

2 teaspoons ground black pepper

1 teaspoon salt

4 tilapia fillets

⅔ cup chopped mango

2 tablespoons lime juice

2 tablespoons orange juice

4 teaspoons minced jalapeno pepper

4 teaspoons minced red onion

2 teaspoons minced red bell pepper

2 teaspoons minced green bell pepper

1 teaspoon dried parsley

1 teaspoon ground black pepper

Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.

Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.

Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.