Spicy Grilled Tilapia With Aioli Food
GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
- Heat the grill to high.
- Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
- Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
- Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
GRILLED HERBED TILAPIA IN FOIL PACKETS
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
- Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
- Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 0.7 g, Cholesterol 63.8 mg, Fat 10.2 g, Fiber 0.3 g, Protein 23.2 g, SaturatedFat 5.8 g, Sodium 351.8 mg, Sugar 0.1 g
SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE
Steps:
- Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
- Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
- Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
- Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
- Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
SPICY GRILLED TILAPIA W/ CREAMY GRITS OR RICE AND MUSHROOM SAUCE
An easy and tasty recipe from Food Network. In order to make it more low calorie, I replaced butter/oil w. cooking spray, and heavy cream with fat free milk with a 1/2 tsp of flour. Grits I replaced with brown rice. It looks great on the plate, tastes fantastic, and is very low calorie and healthy. Instead of a regular grill, I broiled the fish and vegetables in oven spraying them first with cooking spray so that they would not get dry (used same timings as given in the recipe for grilling).
Provided by Chef Kelli S.-H.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
- Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
- Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
- Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
- Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
Nutrition Facts : Calories 741.7, Fat 40.8, SaturatedFat 19.8, Cholesterol 183.1, Sodium 529.4, Carbohydrate 47.6, Fiber 5.6, Sugar 5.9, Protein 48.6
GRILLED TOMATOES WITH AïOLI
Categories Tomato Side Vegetarian Wheat/Gluten-Free Mayonnaise Summer Grill/Barbecue Bon Appétit Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, garlic and lemon juice in small bowl to blend.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, brush cut side of tomatoes with oil and place on grill, cut side down. Cover and grill tomatoes until hot, juicy and tender, about 3 minutes per side. Transfer to plate. Season tomatoes with salt and pepper. Top each tomato half with dollop of garlic mayonnaise.
SPICY GRILLED TILAPIA WITH AIOLI
Make and share this Spicy Grilled Tilapia with aioli recipe from Food.com.
Provided by nnreq
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray grill rack with a non-stick coating.
- Rinse tilapia with cold water; pat dry with paper towels.
- Combine spices and sprinkle on both sides of fillet Place on heated grill 4 to 5 inches from a hot fire.
- Cook 4-5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.
- Serve with Aioli.
- Aioli- Combine all ingredients in a bowl.
- Refrigerate.
Nutrition Facts : Calories 592.2, Fat 34.3, SaturatedFat 5.8, Cholesterol 136.4, Sodium 876.9, Carbohydrate 26.7, Fiber 1.9, Sugar 6.2, Protein 47.8
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.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
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