Grilled Tilapia With Eggplant Squash And Potatoes Recipes

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.

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

EGGPLANT MIXED GRILL

Steps:

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

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 EGGPLANT, SQUASH AND POTATOES

Steps:

• Preheat oven to 350F. Heat a large, straight-sided skillet. Add 2 cups water and 1/2 teaspoon salt; bring to boil. Add the diced potatoes and blanch them in the boiling water for 3 minutes; just until the start to soften. Drain the potatoes, reserving the cooking liquid. Set the potatoes aside. To same pan add the olive oil and heat it through over medium heat. Swirl the oil to cover the bottom of the pan. Saute the garlic until it is fragrant, about 1 minute.Add the eggplant, zucchini, yellow squash, and saute the vegetables for another 5 minutes.Add the diced tomatoes and oregano; cook another 5 minutes, until the vegetables are heated through and starting to fall apart. If the pan is dry, add a little of the peserved potato cooking liquid.

GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES

Steps:

• Cut four 8x14 pieces of foil.
• .Preheat barbecue to medium.
• Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
• Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

GRILLED TILAPIA WITH EGGPLANT, SQUASH AND POTATOES

Steps:

• Preheat oven to 350F. Heat a large, straight-sided skillet. Add 2 cups water and 1/2 teaspoon salt; bring to boil. Add the diced potatoes and blanch them in the boiling water for 3 minutes; just until the start to soften. Drain the potatoes, reserving the cooking liquid. Set the potatoes aside. To same pan add the olive oil and heat it through over medium heat. Swirl the oil to cover the bottom of the pan. Saute the garlic until it is fragrant, about 1 minute.Add the eggplant, zucchini, yellow squash, and saute the vegetables for another 5 minutes.Add the diced tomatoes and oregano; cook another 5 minutes, until the vegetables are heated through and starting to fall apart. If the pan is dry, add a little of the peserved potato cooking liquid.

GRILLED HERBED TILAPIA

Steps:

• Place one fish fillet in center of each sheet of heavy duty aluminum foil. Season with salt and pepper, if desired. Top each fillet with 1 tablespoon Savory Herb Butter. Bring up foil sides; double fold top and ends to tightly seal packet.
• Grill over medium-high heat 10 to 12 minutes or until fish flakes easily with a fork, turning once.
• Combine 1/2 cup (1 stick) softened butter with 1 teaspoon each McCormick Italian Seasoning, Garlic Powder and Ground Mustard; mix until well blended.