Tilapia with Tomato & Olive Relish

• 1/4 cup (50 ml) finely chopped fresh parsley leaves
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) white vinegar
• 3 cloves garlic, minced
• 3/4 tsp (4 ml) each salt and pepper, divided
• 4 tilapia fillets, about 150 g each
• 1 cup (250 ml) seeded and finely chopped tomato
• 1/4 cup (50 ml) finely chopped green olives
• 1 tsp (5 ml) finely grated lemon zest

Whisk the parsley with the lemon juice, olive oil, vinegar and garlic; divide into two equal portions. Sprinkle 1/2 tsp (2 ml) each salt and pepper on both sides of the fillets. Brush one portion of the parsley mixture over the fillets. Stir the remaining portion with the tomato, olives, lemon zest and remaining salt and pepper; set aside.

Select the "Fish/Seafood" program and press "OK" . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the fillets on the grill and close the lid.

Cook until the indicator light has changed to the colour orange. Serve the fillets with the tomato mixture on the side.

Tips: Serve the tilapia with green beans and cooked long grain rice. The relish can be stored, tightly covered, in the refrigerator for up to 3 days.