1/2 c olive oil
6 cloves of minced garlic
2 tbsp lemon juice
2 tbsp dried parsley
1 tsp basil
1 tsp salt
1 tsp pepper
The recipe above is for one large batch of the marinade, but I split the recipe in half to put in two bags, one for the tilapia and one for the shrimp. I used one pound of 21-25 shrimp and two fresh tilapia fillets.
Simply combine the above ingredients in a large ziplock bag and then add your seafood. Allow to marinate for about an hour.
You're going to want to grill your fish on high heat being careful not to burn it. The fish is ready when opaque and flaky; the shrimp are ready when opaque and pink.
I served this with grilled Parmesan tomatoes, grilled herb bread and long grain wild rice.
Delicious and healthy! My family ate it all up with no leftovers!
© Cruzin' Thru | 2014