Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons minced fresh basil, divided
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons capers, drained
- 1/2 teaspoon grated lemon peel
- 4 tilapia fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil. Yield: 4 servings.
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