Farm Raised, Ecuador and Costa Rica.
4 tilapia fillets
2 Tbsp. olive oil
1 clove garlic, peeled and chopped
6 Roma (plum) tomatoes, diced
½ fennel bulb, cut into small, thin slices
¼ cup fresh parsley, chopped
12 fresh basil leaves
½ tsp salt
¼ tsp black pepper
Cut 2 large pieces of parchment paper and 2 large pieces of aluminum foil. Place parchment paper on top of foil. Rinse fresh tilapia fillets, pat dry, and place 2 fillets on each piece of parchment paper.
Light the grill. Alternatively, preheat oven to 400 degrees.
Heat oil in a pan over medium heat and add garlic, tomatoes, fennel and parsley. Add 1/4 tsp salt and 1/8 tsp pepper. Stir and let cook, stirring around pan occasionally, for 8 minutes.
Sprinkle fish with remaining salt and pepper. Place 3 basil leaves on each fillet, then spoon tomato mixture evenly over fish, avoiding adding all the liquid from tomato mixture.
Fold paper and foil over fish and close. Place on grill over indirect flame and cook for 10-15 minutes, or until fish is white and tender. Alternatively, cook in oven for 15 minutes