Grilled Tilapia With Chimichurri Mayo Recipes

GRILLED TILAPIA WITH CHIMICHURRI MAYO

Steps:

• Heat grill to medium heat.
• Blend first 6 ingredients in blender until blended. Reserve half the mayo mixture; brush both sides of fish with remaining mayo mixture.
• Grill 3 min. on each side or until fish flakes easily with fork.
• Top with cheese. Serve with reserved mayo mixture.

WHOLE FISH - GRILLED TILAPIA WITH CHIMICHURRI SAUCE

Steps:

• To prepare the fish for the grill, lightly grease the foil. Wash the fish and place each fish on a square of heavy duty aluminum foil. Season cavity and sides of fish with the Seafood seasoning of your choice, or Lemon Pepper seasoning. Dot with butter and put lemon slices in cavity. Seal aluminum foil around fish. Grill over a med-high heat for approximately 25 minutes - or until done. After 20 minutes or so check the fish to see if it is flaky and tender. Open up the foil packets to check each one.
• For the sauce: In a small serving dish combine the parsley, garlic, salt, lemon juice and extra virgin olive oil. Mix well. Serve this over the fish, or on the side.
• For a whole fish 1 1/2 pounds to 2 pounds.
• Charcoal Grill 10 to 12 minutes per side over direct heat.
• Gas-Grill 12 to 14 minutes per side, direct heat.
• Fish should flake easily when tested with a fork.
• Garnish with parsley, and lemon slices.

TILAPIA WITH GRILLED TOMATILLO SALSA & SERRANO MAYO

Steps:

• Heat grill to medium heat.
• Thread tomatillos, onions, chiles and garlic onto skewers; brush with dressing. Grill 10 to 12 min. or until vegetables are tender, turning after 6 min. Meanwhile, brush fish with oil. Add to grill; cook 3 min. on each side or until fish flakes easily with fork.
• Remove ingredients from skewers. Peel garlic; chop finely. Mix 1/3 of the garlic with mayo in small bowl. Remove stems from chiles; finely chop chiles. Stir half the chiles into mayo mixture; set aside. Chop tomatillos and onions; place in separate small bowl. Add remaining garlic and chiles; mix well.
• Serve fish topped with tomatillo and mayo mixtures.

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.

TOMATO-HERB GRILLED TILAPIA

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.

GRILLED TILAPIA WITH SMOKED PAPRIKA

Steps:

• 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.

GRILLED TILAPIA WITH MANGO

Steps:

• Brush fillets with oil; sprinkle with salt, dill and pepper. , Grill tilapia, covered, on a lightly oiled rack over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork.

GRILLED TILAPIA WITH CHIMICHURRI MAYO

Steps:

• Put heavy-duty aluminum foil on grill and spray with non-stick cooking spray. Heat grill to medium heat.
• Blend first 6 ingredients in blender until well blended. Reserve half the mayo mixture; brush both sides of fish with remaining mayo mixture.
• Grill 3 minutes on each side or until fish flakes easily with fork. (I found it took more like 6-10 minutes, but I moved the fish up one shelf, about 5 or 6 inches from the flame.).
• Top with cheese. Serve with reserved mayo mixture.