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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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Special Tilapia Dinner

Bergy

Grilled Tilapia

Recipe #208470 | 15 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

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.Also perfect for sole.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: kellcinn

On Oct 30, 2009

This was a hit, even with me who just does not like fish. I have made it twice no with Basa fillets. I laid foil on the grill and cooked the fish on top of that. It turned out perfectly. The Aioli does add a nice touch.

0 people found this review helpful

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From: Michelle S.

On Sep 4, 2009

This was judged to be wonderful by the family. The fish had just the right seasonings and the garlic aioli pushed it over the top. I have lost my taste for tarragon so I subbed 1 t. parsley and 1/2t. dillweed for it. I served it with parsley buttered baby yukon golds and by the yummy noises coming from all ends of the table..I think this will be a repeat. This makes a HUGE amount of aioli so first timers might want to half that.

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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