Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat grill. Spread oil on both sides of filets. Sprinkle with seasoning. Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling. Serve with Aioli. Prepare aioli by combining all ingredients in a bowl, mixing and then refrigerate until you are ready for use. I served it with boiled new potatoes and green beans to dip in the Aioli. I use Low fat mayonnaise. Use seasoning of your choice.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.
Time 12m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Place each thawed tilapia fillet into a foil pouch. Add a teaspoon of butter to each filler and divide the old bay between fillets. Seal the foil pouch and place on grill. Grill for 7-10 minutes or until fish is cooked through.
Time 1h20m Yield 4 Number Of Ingredients 8 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.
Time 25m Yield 1 serving Number Of Ingredients 21 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.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.
