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 -
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.
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