Grilled Tilapia with Kachumbari Salad

Instructions

1. 1Preheat your grill to medium heat, which is approximately 175°C.
2. 2In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
3. 3Place the 4 tilapia fillets on a clean surface and brush both sides of each fillet evenly with the olive oil mixture you just prepared.
4. 4Carefully place the seasoned tilapia fillets onto the preheated grill. Grill for 3 to 4 minutes per side. The fish is done when it is opaque all the way through and flakes easily with a fork. For best results, aim for an internal temperature of 63°C.
5. 5While the fish is grilling, prepare the Kachumbari salad. Dice the 2 medium tomatoes into small, bite-sized pieces. Finely chop the 0.5 medium red onion and the 0.5 medium green bell pepper.
6. 6In a medium bowl, combine the diced tomatoes, chopped red onion, and chopped green bell pepper. Add the 2 tablespoons of chopped cilantro and the 1 small chili pepper, if you are using it. Stir everything together gently.
7. 7Serve the 4 grilled tilapia fillets immediately with the fresh Kachumbari salad on the side.

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