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Tilapia with Basil Oil and Summer Salsa Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 10 min. YIELD:4 servings

Ingredients

  • 1/2 cup fresh or frozen corn, thawed
  • 1/2 cup chopped nectarine
  • 1/2 cup cubed 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

Directions

  • 1. In a small bowl, combine the first 10 ingredients; chill until serving.
  • 2. 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.
  • 3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.