Grilled Tilapia with Strawberry Salsa

For the salsa:
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste

Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl.  Add the lime juice and lemon juice, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

For the tilapia:

1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets

Whisk together all ingredients minus tilapia and pour into a resealable plastic bag.  Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag.  Marinade in the fridge for 1 hour.

Preheat an 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 - about 3-4 minutes per side depending on thickness.  Serve the tilapia topped with strawberry salsa.