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Wednesday, May 30, 2012

Spice Crusted Tilapia

You've heard me say it before... there are just so many recipe ideas out there and so little time to make them all.  Some days, as I sit at my desk, I wish all I had to do all day was try new recipes!  Ahhhhh.. wouldn't that be the life??

Anyway, I stumbled across this recipe awhile back on Angie's Recipes.  If you have never been to Angie's site, I recommend taking a few minutes to check it out.  She uses exotic ingredients to make some of the most amazing dishes I've see out there on the web.  Her photos are amazing and I'm envious of her blog every time I see it!  And, of course, I'm so glad I finally got to try this recipe... it was DE-LIC-OUS!!!  (psst, and guess what, I made a sauce to go with it too.. bet you are surprised, aren't you???)

Spice Crusted Tilapia
Adapted from Angie's Recipes
- Serves 2 -
Printable Recipe 
1 teaspoon coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 Tilapia fillets
For the Sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
3/4 Tablespoons champagne vinegar
1/2 teaspoon reserved spice mixture

In a small bowl, mix together the coriander, cumin, paprika, garlic salt, pepper, and cayenne.  Remove 1/2 teaspoon for the sauce and set aside.

Preheat grill to 350 degrees F.  Prepare two foil squares large enough to form a packet around the fish with non-stick cooking spray.  Rinse fish and pat dry.  Place on prepared foil.  Drizzle a little olive oil on the fish and sprinkle evenly with the remaining spice mixture.  Bring the short ends of the foil together and fold twice to seal; fold in the other sides and seal, leaving room for steam.  Place the foil packets on the grill and allow to grill for 12-15 minutes or until the fish flakes evenly with a fork (rotate the packets halfway through the grilling process).  Carefully remove from grill and allow to rest.  Be careful when opening the foil packet, it will release a lot of steam.  Serve with sauce and enjoy!

For the sauce - Mix together all ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made three days in advance.

One Year Ago:  Cedar Plank Grilled Trout - 2 Ways 
Two Years Ago:  White Chocolate Chip Cookies with Key Lime Glaze


Sue/the view from great island said...

This looks soooo good. Tilapia is one of my favorites, and this recipe takes it in a whole new direction for me. Love the sauce, too!

Yenta Mary said...

Oh, the daydreaming ... that ol' day job kinda gets in the way of the cooking gig sometimes, doesn't it??? We have our weekly staff meeting on Wednesday mornings - yippee - and I inevitably spend it scribbling about recipes ... :)

Big Dude said...

Sounds great Jenn and I've just got to get into the sauce business. It sounds like it's almost too hot out there to be grilling out - are you re-looking at how to stand in the pool while cooking:-)

Cranberry Morning said...

Big Dude had a great idea there, Jenn! I'm sure you can figure something out. :-)

Another good recipe with ingredients I love.

Debra said...

We make something sort of similar to this. I want to try your version! It looks delicious!

Andrea the Kitchen Witch said...

All the spices on the tilapia has got to be good! Daydreaming about trying recipes is a great day dream :) Let me know if you need any help making that dream come to fruition!

Mary said...

The tilapia sounds delicious. Naturally, the sauce would make it even better.

Pam said...

It does look flavorful and delicious!

Pam said...

It looks and sounds great, Jenn and you're sooo right about the time thing!

Lea Ann said...

You are the sauce queen. Always looking for tilapia ideas. Thanks for sharing the recipe.

mother said...

Nice recipe. I love spices and this has a lot. Excuse my English, and especially if I'm wrong. You are very nice, see you soon, Mother.Annulla modifiche