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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. For tips on cooking fish, check out our story, here.
This recipe courtesy of Regal Springs Tilapia.
Ingredients
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4 (6 oz.) Regal Springs tilapia filets
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3 medium red onions
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4 cups cherry tomatoes
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2 lemons
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2 cups of fresh basil
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1 cup of pine nuts
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1/3 cup extra virgin olive oil
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4 tbsp. sweet balsamic vinegar
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Salt and pepper
Preparation
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1
Preheat grill to medium high heat.
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2
Prepare the tomato relish by slicing tomatoes in half.
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3
Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein).
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4
Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
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5
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.
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6
Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper.
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7
Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
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8
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).
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9
Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
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10
Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter.
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11
Pour the tomato relish over the fish.
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12
Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
Additional Info
