FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Food Timeline | Videos | Recipes
Cooking Tips | Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
Recipe & photo below
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!
• THE RIGHT CUT: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
• PREVENT STICKING: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
• IT’S ALL in the PRESENTATION: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
• PREVENT BREAKAGE: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
• CHECK for DONENESS The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
• 4 (6 oz.) Regal Springs tilapia filets
• 3 medium red onions
• 4 cups cherry tomatoes
• 2 lemons
• 2 cups of fresh basil
• 1 cup of pine nuts
• 1/3 cup extra virgin olive oil
• 4 tbsp. sweet balsamic vinegar
• Salt and pepper
• Preheat grill to medium high heat.
• Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
• Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
• Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
• Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
• Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
• Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
• Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
Recipe courtesy of Regal Springs Tilapia ( www.RegalSprings.com )
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.