Grilled Tilapia With Spicy Slaw Recipes

SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

GRILLED TILAPIA WITH SPICY SLAW

Steps:

• For the slaw, in a medium bowl combine vinegar, cilantro, jalapeño and garlic. Add cabbage, onion and bell pepper; toss well to combine. Cover and refrigerate until ready to serve. Preheat grill to medium heat. Coat grill rack with nonstick cooking spray. Drizzle fillets with oil, and season with salt and pepper to taste. Grill fillets, covered, 4 minutes per side or until fish flakes easily with a fork. Transfer fillets to 4 serving plates. Top each fillet with slaw, and serve.

GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB

Steps:

• Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
• To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
• Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
• Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
• Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.

SPICY GRILLED TILAPIA W/ CREAMY GRITS OR RICE AND MUSHROOM SAUCE

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

SPICY GRILLED TILAPIA WITH AIOLI

Steps:

• Spray grill rack with a non-stick coating.
• Rinse tilapia with cold water; pat dry with paper towels.
• Combine spices and sprinkle on both sides of fillet Place on heated grill 4 to 5 inches from a hot fire.
• Cook 4-5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.
• Serve with Aioli.
• Aioli- Combine all ingredients in a bowl.
• Refrigerate.