Ingredients::
Fish
4 Filet’s White Fish, Salmon or Tilapia
1 tablespoon Olive Oil
2 Cloves Garlic
2 teaspoon Dried Basil
Lemon Juice
Salt and Pepper, to taste
Mango Salsa
1 Mango
1 Bell Pepper
1 Jalapeno
1⁄2 Red Onion
1.5 tablespoon Lime Juice
1⁄4 C Cilantro
Instructions:
1. Prepare the Fish: Preheat the grill or oven to medium-high heat (375-400°F). In a small
bowl, mix the olive oil, minced garlic, dried basil, salt, and pepper. Pat the fish filets dry and
brush both sides with the olive oil mixture. Squeeze fresh lemon juice over the filets for added
flavor.
2. Grill the Fish: Lightly oil the grill grates to prevent sticking. Place the fish on the grill and
cook for 3-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily
with a fork. Remove from the grill and let rest for a couple of minutes.
*Baking Option: Line a baking sheet with parchment paper or lightly grease it. Place the fish
fillets on the baking sheet and bake for 12-15 minutes, or until the fish is opaque and flakes
easily with a fork. For extra flavor, squeeze additional lemon juice over the fish after baking.
4. Prepare the Mango Salsa: Peel and dice the mango into small cubes. Finely dice the bell
pepper, jalapeño (remove seeds for less heat), and red onion. In a bowl, combine the mango,
bell pepper, jalapeño, red onion, lime juice, and chopped cilantro. Mix well and let sit for at least
10 minutes to allow flavors to blend.
5. Serve: Plate the grilled fish and top generously with the mango salsa. Serve with extra lime
wedges on the side.