3 tablespoons lemon juice
3 tablespoons minced fresh basil, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
½ teaspoon grated lemon peel
4 tilapia fillets (5-7 oz each), thawed if you buy frozen
½ teaspoon salt
¼ teaspoon black pepper
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.
Pre-heat grill to medium heat. Lightly oil grill grate to prevent sticking.
Grill, covered, over medium heat 3-4 minutes on each side or until fish flakes easily with a fork.
Brush with reserved vinaigrette and sprinkle with remaining basil.
From prep to table 25 minutes