3 Tbsp. plus 1/4 cup OLIVE OIL (for divided use)
2 lb. TILAPIA fillets
1/2 cup fresh ORANGE JUICE
3-4 Tbsp. TARRAGON VINEGAR
2 BAY LEAVES
1 tsp. SALT
Zest of 2 ORANGES, cut into narrow strips
1 GREEN BELL PEPPER, seeded and cut in thin strips
1 RED BELL PEPPER, seeded and cut in thin strips
1 JALAPENO PEPPER, seeded and cut in thin rings
2 Tbsp. GREEN ONION, finely minced, including tender green tops
2 cloves GARLIC, minced
1 small RED ONION, thinly sliced
1/4 cup CILANTRO, minced

Sauté the tilapia in 3 Tbsp. of olive oil turning once until just cooked through (about 3-4 minutes on each side). Do not over cook. Place in a shallow dish.

Combine remaining 1/4 cup of olive oil with other ingredients and stir together until well mixed. Pour over the fish fillets. Cover tightly and refrigerate for at least 12 hours.

Arrange on plates.
If desired plates may also be garnished with fresh pineapple, mango, banana slices, orange slices, or black beans.