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Spicy Grilled Tilapia with Aioli
2 lb Tilapia fillets
1 ts Garlic powder
1 ts Onion powder
1 ts Cumin
2 tb Chili powder
1 1/2 c Mayonnaise
6 Garlic cloves; pressed
1 1/2 tb Lemon juice
1 1/2 tb Dijon mustard
3/4 ts Dried tarragon
Spray grill rack with a non-stick coating. Rinse tilapia with cold
water; p 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.