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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 4 servings |
||
| Calories 469 | ||
| Calories from Fat 223 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.8g | 38% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 11.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 128mg | 42% | |
| Sodium 599mg | 24% | |
| Potassium 734mg | 20% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 4.1g | ||
| Protein 46.7g | 93% | |
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Grilled Tilapia
By: Sage
Jan 30, 2007
Great recipe loaded with flavour. I made this on my Griddler and it turned out amazing! This recipe works for cod, monkfish. scallops,etc.your choice.
SERVES 4
Ingredients
- 2 lbs tilapia fillets
- 1 teaspoon olive oil
- 1 teaspoon tsps cajun seasoning
- 1 teaspoon tsps Old Bay Seasoning
For the Aioli
- 1 cup mayonnaise
- 6 garlic cloves, minced
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon dried tarragon
Directions
1
Preheat grill.2
Spread oil on both sides of filets.3
Sprinkle with seasoning.4
Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling.5
Serve with Aioli.6
Prepare aioli by combining all ingredients in a bowl, mixing and then refrigerate until you are ready for use.7
I served it with boiled new potatoes and green beans to dip in the Aioli.8
I use Low fat mayonnaise.9
Use seasoning of your choice.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
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- Preparation > Equipment > Small Appliance
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef Mary Lou
On Jul 6, 2008
Excellent, quick and soooo easy!! Just slapped on the rub, grilled it in five minutes, and went after it. Yummy! You could use any kind of salsa on it for lower calories. I added ground ancho pepper, onion, and garlic powder to the rub. Make a triple batch of rub to have on hand. Thanks!!
From: Chef #514081
On Dec 10, 2007
Used the George Foreman and fish was superb! So easy too! Thanks for the great recipe!!
From: JustJan
On Aug 14, 2008
A wonderful fish recipe! I grilled this on tin foil with holes poked through it to keep it safe from falling through. The aioli sauce was an awesome addition. The kind of meal that makes you hum while tasting each bite!
From: didyb
On May 20, 2007
This was tasty. A little spicy, but I just used the aioli to cool it down. I would recommend that the aioli be made at least an hour before serving, to allow the tarragon to release it's flavor.
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