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Tilapia with Basil Oil and Summer Salsa

My recipe for tilapia is one of my favorites because it is a light entree that blends full flavor and beautiful color. It can be served with any number sides, such as pasta, couscous or rice, and is even terrific served over a bed of greens. —Jeannine Sanchez, Encinitas, California

4 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

1/2 cup fresh or frozen corn, thawed
1/2 cup chopped nectarine
1/2 cup cubed California Avocado
1/2 cup chopped tomato
2 tablespoons minced fresh basil
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
1 teaspoon finely chopped seeded jalapeno pepper
1/4 teaspoon salt
1/4 teaspoon pepper
BASIL OIL:
1 cup loosely packed basil leaves
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
1 garlic clove
1/2 teaspoon salt
1/3 cup olive oil
TILAPIA:
4 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

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Tilapia with Basil Oil and Summer Salsa (continued)

Directions

In a small bowl, combine the first 10 ingredients; chill until
serving.
For basil oil, place the basil, lime juice, peel, garlic and salt in
a small food processor; cover and pulse until chopped. While
processing, gradually add oil in a steady stream.
Sprinkle tilapia with salt and pepper. In a large skillet, cook
tilapia in oil over medium heat for 5-6 minutes on each side or
until fish flakes easily with a fork. Serve with basil oil and
salsa. Yield: 4 servings.

Nutrition Facts: 1 fillet with 1/3 cup salsa and 2 tablespoons pesto equals 427 calories, 30 g fat (5 g saturated fat), 83 mg cholesterol, 658 mg sodium, 10 g carbohydrate, 3 g fiber, 33 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.