aucepan. Simmer over medium heat for 15 to 20 minutes.
hen marinade the fish in this mixture for at least 15-20
he fish for the grill, lightly grease the foil. Wash the fish and
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
For the aioli, combine mayonnaise, lemon
ash, clean and dry the fish.
To caramelise the onions
For the Salsa: Find the butt
he head, bones and skin for the fish stock. Remove the skin
br>Rinse and pat dry tilapia filets. Rub oil over both
he rub. (Save the rest for later use; it will keep
ill hold all of the fish in a single layer.
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.
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.
esealable plastic bag. Add the tilapia fillets, coat with the marinade
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.
Put the fish in a glass baking dish and season the fish on both sides with the Old Bay Seasoning.
Pour a half cup of Italian dressing over the fish and refrigerate for 30 minutes.
Heat your grill and put all 6 fish fillet on and let it cook on both sides until done.
Combine orange chunks, green onions, and jalapeno pepper together in a small bowl. Let sit until flavors combine, about 10 minutes.
Season tilapia fillets with lemon juice, salt, and black pepper.
Heat butter and oil in a large grill pan over medium-high heat. Cook fish until opaque on one side, about 3 minutes. Flip fish and cook until lightly browned and fish flakes easily with a fork, about 3 minutes more. Top fish with orange salsa and a sprinkle of lemon juice.
nd cook in the microwave for about 30 seconds in high
arm.
To prepare the fish, heat a large nonstick grill