I probably owe Chris an apology after this meal,. You see, as we sat down to dinner he said, "Yea, we've had this before, it was good". I was immediately all over that... "Oh no, this is new, I've never made this before". Chris says, "no, I remember this". I say.. "No you don't, I've never made this, this is a new recipe". And so on and so on..... After dinner, I happened to be on my blog and realized... although this is a new recipe, this is VERY similar to the Baked Cajun Tilapia I made back in January of last year. So similar that it even LOOKS like it.. heck, I even served it over the same rice concoction!!! lol! Oh well... it was good and I really wanted to share it. Plus, it's NOT the same and I cooked it completely differently... so there!
Just one note... this uses a lot of cayenne... if you do not like hot stuff, cut back on it and add until you hit the right heat level. You know what I'm going to say, right? Yep.. you can always add more, you can never take away!!
Oh... and.... Sorry, Chris!! xo
Grilled Cumin-Cayenne Tilapia
Adapted from Cooking Light
- Serves 2 -
2 teaspoons olive oil
2 tilapia fillets
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon Hungarian sweet paprika
Preheat grill to 350 degrees F. Prepare two large squares of aluminum foil large enough to create a packet for the fish - spray with non-stick cooking spray.
In a small bowl, mix together the cumin, salt, garlic, cayenne, pepper, and paprika. Coat the fish with 1 teaspoon each olive oil. Sprinkle on cumin mixture and place on prepared foil. Bring sides of foil together to create a packet and place directly on the grill. Grill for 12-14 minutes or until the fish flakes easily with a fork. Carefully remove from grill and allow to cool for a few minutes before opening the packet. Carefully open packet and serve. Enjoy!
One Year Ago: Penne with Meat Ragu
Two Years Ago: Classic Steakhouse Marinated Steaks w/Red Pepper Aioli