That's right... it's back by popular demand: Tilapia!! :) As my pal Stephen would say, the Tilapia Tootsie is back! Unfortunately, this post is really about the aioli, though. I mean, the tilapia was good, but it's definitely nothing special without the aioli!
Now you can chop everything up in a food processor like I did, but let me warn you. I believe chopping the garlic in the food processor made the aioli have that much more garlic flavor. I could be wrong, but it seems that the oils in the garlic were released a heck of a lot more by being processed instead of just being minced by hand. The flavor was almost overpowering. I have made this before with just hand chopping the ingredients and the harshness of the garlic was not so bad. So I will leave it up to you - the recipe is written as if you are chopping everything by hand, but just know, you can easily use your food processor to make things easier.
Grilled Tilapia with Garlic Parsley Aioli
Created by Jenn's Food Journey
4 tilapia fillets
1 Tablespoon olive oil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon paprika
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 Tablespoon lemon juice
1-2 garlic cloves, finely minced
2 Tablespoons fresh chopped parsley leaves
Spray 4 squares of aluminum foil big enough to make packets for the fish with non stick cooking spray. Place each fillet on the foil and drizzle evenly with the olive oil.
Season each fillet evenly with lemon pepper seasoning and paprika. Form a packet, sealing the fish in the foil.
Preheat grill to 350 degrees F. In a bowl, add the mayo, Dijon, and lemon juice; stirring to combine. Add the garlic and parsley and stir until smooth and combined. Set aside. Place the fish packets over the fire and grill for 10-12 minutes; rotating packets half way through grilling time. Carefully remove from foil packets. Serve with aioli and enjoy!
One Year Ago: Raspberry Chipotle Chicken