Grilled Tilapia Poboys With Homemade Tartar Sauce Food

TILAPIA TARTAR CAKES

Steps:

• Pulse the bread in a food processor until finely ground. Scoop 1 cup of the bread crumbs into a medium bowl and spread the remaining bread crumbs (about 3/4 cup) on a large plate. Grate the zest of the lemon into the bowl along with the breadcrumbs.
• Pulse the fish in the food processor until coarsely diced (do not form a paste). Add the fish to the bowl with the lemon-bread crumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a few grinds of pepper. Form into 4 patties and dredge in the bread crumbs on the plate, turning to coat both sides.
• Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. When hot, add the fish cakes and cook, flipping once, until golden and cooked through, 8 to 10 minutes.
• Halve the lemon and squeeze half of the juice into a bowl. Cut the other half into wedges. Toss the baby greens with the lemon juice and remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve the fish cakes with the salad and lemon wedges.
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GRILLED TILAPIA

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

GRILLED TILAPIA PO'BOYS WITH HOMEMADE TARTAR SAUCE

Steps:

• Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
• To make the tartar sauce: In a small bowl, combine the mayonnaise, pickles, onion, lemon juice, and garlic powder. Cover and refrigerate until ready to use.
• Brush the tilapia fillets with the olive oil and season with the salt and pepper. Cut the bread into four 7-inch sections and cut each section in half lengthwise.
• Place the tilapia on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for about 6 minutes total, or until the tilapia flakes easily with a fork and is cooked through. Lay the bread on the grill or broiler cut side down and grill or broil for about 1 minute, or until toasted.
• For each po'boy, place 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and place it on top of the sandwich.
• The best way to keep fish or other items from sticking to your grill grate is to keep it clean. Brush the grate with a stiff wire brush before you light the fire.

GRILLED TILAPIA

Steps:

• Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
• Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
• Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.

TILAPIA PO' BOYS WITH HOMEMADE TARTAR SAUCE RECIPE

Steps:

• For the tartar sauce: Combine the mayonnaise, pickles, onion, lemon juice, lemon zest and garlic powder in a small bowl. Cover and refrigerate until ready to use.
• Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil.
• Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 sections, then halve each section lengthwise.
• Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
• For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.