GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO
Steps:
- Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- Heat the grill to high.
- Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
FOIL PACKET GRILLED TILAPIA WITH VEGGIES
Tilapia is cooked in a foil packet on the grill with summer vegetables, butter, and lemon for a super fast, flavorful, and healthy summer meal!
Provided by Courtney
Categories Fish & Seafood
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the grill to high (between 450-500 degrees)
- For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet of heavy duty aluminum foil.
- Create four packet making stations with the foil, then spray each with cooking spray or brush with olive oil.
- Mix together seasonings (salt, pepper, garlic powder, and dill) in a bowl. Layer each foil packet with one tilapia fillet and 1/4 of the veggies. Sprinkle evenly with the seasoning mixture, turning the fish over to coat both sides.
- Place several slivers of butter on top of each packet, a few on both the fish and the veggies. Put two slices of lemon on top of the fish, then toss the capers over everything.
- Fold the long sides of the foil in towards the center and roll over to seal, then roll up the short edges.
- Place on the preheated grill, cover, and cook for 10-12 minutes. If the fillets were frozen, add a few minutes to the cooking time.
- To serve, carefully remove the fish from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.
Nutrition Facts : Calories 240 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 packet, Sodium 523 grams sodium, Sugar 2.5 grams sugar, TransFat 0 grams trans fat
TILAPIA FISH AND CHIPS
Steps:
- Preheat oven to 450 degrees F.
- Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside.
- In a large pot or fryer heat canola oil to 350 degrees F.
- In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels.
- Serve with fries and a side of tartar sauce.
TOMATO RELISH FOR GRILLED FISH
Steps:
- In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions.
GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.
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