5 (4-inch) lemongrass stalks, white bulb only, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced
1 tightly packed cup fresh cilantro leaves
1/2 tightly packed cup fresh mint leaves plus 2 tablespoons chopped, for garnish
1 cup extra-virgin olive oil
2 garlic cloves, peeled
2 jalapenos, halved, seeded and roughly chopped
1 tablespoon paprika
1 teaspoon salt
2 tablespoons sherry vinegar
4 (8-ounce) skinless tilapia fillets 3/4-inch to 1-inch thick
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