Before I get started... I wanted to give a quick shout out to my pal Stephen, The Obsessive Chef. Today is Stephen's birthday! If you have a quick moment, pop on over to his blog and wish him a happy birthday! Hope you have a great day Stephen! Happy birthday!
Now, on with the food!! My very first recipe that I posted here was for Southwest Baked Tilapia. I believe no one saw it. That's ok, though, it gave me this great opportunity to share a really good dish with you again. Now, I grilled it this time and added a nice little aioli to go along with it, but I used pretty much all the same ingredients. I don't know if that makes it a true redux or not, but it's close enough in my book!
Southwest Grilled Tilapia (a redux)
Created by Jenn's Food Journey
- Serves 2 -
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
2 tilapia fillets
For the aioli -
1/4 cup mayonnaise
1 teaspoon lime juice
1/2 teaspoon champagne vinegar (white wine vinegar would work too)
3/4 teaspoon spice mixture for the fish
Preheat grill to 350 degrees F. In a small bowl, mix together the first 8 ingredients. Remove 3/4 teaspoon for use in aioli. Tear off 2 squares of aluminum foil - big enough to enclose one piece of fish each. Spray with non-stick cooking spray. Rinse the fish and pat dry with a paper towel. Place fish on prepared foil. Drizzle the fish with a little lemon juice and sprinkle the spice mixture evenly over each piece (you might have a tad bit left over... if so, save it or add a bit more to the aioli). Fold opposite edges of the foil together creating a packet over the fish. Place packets directly over the fire and allow to grill for 12-15 minutes or until the fish flakes evenly with a fork. Serve with aioli.
Meanwhile, in a bowl, mix together all the ingredients for the aioli until well combined. Cover and place in refrigerator until ready to use. Enjoy!
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