• 1/4 cup extra-virgin olive oil
• Juice of one fresh lemon
• 2 Tbsp chopped fresh Italian parsley
• 2 Tbsp chopped fresh basil
• 1 clove garlic, minced
• 1/2 tsp each sea salt and fresh ground black pepper
• 4 (4 ounce) tilapia fillets
• Papaya Salsa
• 1/2 cup chopped fresh cilantro
• 1/2 cup cubed red bell pepper
• 1/2 cup diced red onion
• 1 small jalapeno pepper, seeded and minced
• Juice of one fresh lime
• 1 medium to large papaya,diced
Whisk together the olive oil, lemon juice, parsley, basil, garlic, black pepper and salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
For the Papaya Salsa: Combine all ingredients, except papaya in container of food processor fitted with metal blade. Cover and process until chopped, but not minced. Stir in diced papaya.
Preheat outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.
Serve the tilapia topped with Papaya Salsa.