"We arenâ??t big fish eaters, but a friend made this for us, and we couldnâ??t believe how wonderful it was! Now we eat it regularly. I love making it for guests because itâ??s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio..."
INGREDIENTS
•
1/2 teaspoon grated lemon peel
•
3 tablespoons lemon juice
•
2 tablespoons olive oil
•
2 garlic cloves, minced
•
2 teaspoons capers, drained
•
3 tablespoons minced fresh basil, divided
•
4 tilapia fillets (6 ounces each)
•
1/2 teaspoon salt
•
1/4 teaspoon pepper