Tilapia with Tomato & Olive Relish

• 1/4 cup (50 ml) finely chopped fresh parsley
• 2 tbsp (30 ml) fresh lemon juice
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) white wine vinegar
• 3 garlic cloves, minced
• 3/4 tsp (4 ml) each salt and pepper, divided
• 4 tilapia fillets, about 5 oz (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 parsley mixture with the tomato, olives, lemon zest and remaining salt and pepper; set aside.

Turn the grill on. Select the Fish 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 orange. Serve the fillets with the tomato mixture on the side.