Grilled Tilapia With Asparagus Recipes

CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON

Steps:

• Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
• Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

FOIL PACKET GRILLED TILAPIA WITH VEGGIES

Steps:

• Preheat the grill to high (between 450-500 degrees)
• For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet of heavy duty aluminum foil.
• Create four packet making stations with the foil, then spray each with cooking spray or brush with olive oil.
• Mix together seasonings (salt, pepper, garlic powder, and dill) in a bowl. Layer each foil packet with one tilapia fillet and 1/4 of the veggies. Sprinkle evenly with the seasoning mixture, turning the fish over to coat both sides.
• Place several slivers of butter on top of each packet, a few on both the fish and the veggies. Put two slices of lemon on top of the fish, then toss the capers over everything.
• Fold the long sides of the foil in towards the center and roll over to seal, then roll up the short edges.
• Place on the preheated grill, cover, and cook for 10-12 minutes. If the fillets were frozen, add a few minutes to the cooking time.
• To serve, carefully remove the fish from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA

Steps:

• 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
• 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
• 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
• 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

THE BEST GRILLED TILAPIA

Steps:

• Turn your grill on.
• Oil a fish/vegetable pan for the grill -- one of those things that has all the holes in it.
• Spread out all the sliced onion on the grill pan.
• Place Tilapia fillets on top of the onions.
• Butter the fillets with mayo.
• Sprinkle with dill weed. You can go somewhat heavy with this. Like Christmas cookies.
• Sprinkle with black pepper.
• Sprinkle with paprika.
• Put pan on the grill. 10-15 minutes. Onions should be a little caramalized/charred.
• Serve with rice pilaf and grilled asparagus.

GRILLED MEDITERRANEAN TILAPIA FOIL PACKS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
• Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
• Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.

CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON

Steps:

• Bring 1 inch of water to boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover, and steam until tender crisp. (about 4 minutes).
• Transfer to large plate, spreading out to cool.
• Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat.
• Heat oil in large, non-stick skillet over medium-high heat. Add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.).
• Divide among 4 plates.
• Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.