Grilled Tilapia with Lemon Basil Vinaigrette

3 T. lemon juice
3 T. minced fresh basil, divided
2 T. olive oil
2 garlic cloves, minced
2 t. capers, drained
1/2 t. grated lemon peel
4 tilapia fillets (6 oz each)
1/2 t. salt
1/2 t. pepper

For vinaigrette, in a small bowl, whisk the lemon juice, 2 T. basil, olive oil, garlic, capers and lemon peel; set aside 2 T. for sauce.  Sprinkle fillets with salt and pepper.  Brush both sides of fillets with remaining vinaigrette.

If grilling the fish, oil grill rack.  Grill, covered, over medium heat or broil 4 inches from heat for 3-4 minutes on each side or until fish flakes easily with a fork.  Brush with reserved vinaigrette and sprinkle with remaining basil.

206 calories, 8g fat, 398mg sodium, 2g carbs, 32g protein