aucepan. Simmer over medium heat for 15 to 20 minutes.
For the Salsa: Find the butt
br>Rinse and pat dry tilapia filets. Rub oil over both
he fish in this mixture for at least 15-20 minutes
n a bowl. Put the tilapia fillets in a resealable plastic
esealable plastic bag. Add the tilapia fillets, coat with the marinade
he rub. (Save the rest for later use; it will keep
Turn your grill on.
Oil a fish/vegetable pan for the grill -- one of those things that has all the holes in it.
Spread out all the sliced onion on the grill pan.
Place Tilapia fillets on top of the onions.
Butter the fillets with mayo.
Sprinkle with dill weed. You can go somewhat heavy with this. Like Christmas cookies.
Sprinkle with black pepper.
Sprinkle with paprika.
Put pan on the grill. 10-15 minutes. Onions should be a little caramalized/charred.
Serve with rice pilaf and grilled asparagus.
il in a bowl. Add tilapia; turn to coat. Place two
Squeeze lemon juice over tilapia; season lightly with salt and
e speed slightly and mix for 2 to 3 minutes, until
br>Cook on PL-HI for 8 minutes. In the Elite
nd cook in the microwave for about 30 seconds in high
he sugar.
Add the tilapia, then turn it over so
nd pepper. Cover and refrigerate for 30 minutes.
The lemon
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.
Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.
Place the fish in a large nonmetal dish.
Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish.
Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, prepare grill.
Brush the fish with additional oil.
Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
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.
You will also need aluminum foil for grilling.