Heat a grill over medium-high heat.
Place Tilapia fillets on a large piece of tin foil. Drizzle with olive oil, lemon juice, basil, salt and pepper. Fold the edges of the tin foil toward the Tilapia, creating a pocket.
Place the foil pocket onto the grill. Cover and cook for 5 to 7 minutes, or just until fillets are white all the way through.
Meanwhile, assemble tomatoes and ciliegine mozzarella balls onto skewers.
Place the skewers directly onto the grill and cook for 1 to 2 minutes on each side. Be careful not to let the cheese melt off the skewer.
Serve your fish and skewers with lettuce, more fresh basil, salt, pepper and a drizzle of balsamic reduction.
Calories are per serving.
To make your own balsamic reduction, heat balsamic vinegar in a pot over medium-low heat and bring to a simmer. Simmer for 20 to 40 minutes (depending on the amount of vinegar used) until the mixture is reduced by half, stirring often. Once the vinegar has reduced, remove it from heat and let cool before serving.
If using wooden skewers, remember to soak them in water for 15 to 20 minutes prior to cooking to ensure they don't burn on the grill.