I confessed to you just the other day that I was having a love affair with compound butters.... so, of course, you will not be surprised to see this recipe. And, it's been awhile since I've posted a tilapia recipe...I guess this is a perfect way to combine my love of both.
This is another great recipe from the Grill Grrrl, Robyn. If you haven't visited her site, now is the time. She has got some amazing recipes posted and, as I've told you before, she is my grilling idol. Did you know that she was recently on the Food Network? That's right, Robyn got to compete against some of the best grilling chefs in the country on a recent episode of Chopped Grill Masters. She did get chopped, but hey, if you saw who and what she was up against, you know she gave it her all. And no matter how much you give sometimes, it's just not your day. Heck, even Micheal Symon got kicked off in the first round of Chopped All-Stars. As the saying goes.... some days you're the bug and some days you're the windshield! (check out her post traumatic Chopped disorder post for her story)
Grilled Tilapia with Old Bay Compound Butter
Adapted from Robyn, The Grill Grrrl
- Serves 2 -
3 Tablespoons unsalted butter, room temperature
1 teaspoon lemon juice
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 tilapia fillets
In a small bowl, mix together all of the ingredients except the tilapia, until well combined. Cover and place in refrigerator until ready to use.
Meanwhile, preheat grill to 325 degrees F. Tear off two squares of aluminum foil large enough to form a packet around each piece of fish. Spray with non-stick cooking spray. Place one piece of tilapia in the middle of each piece of aluminum foil. Scoop out 2 teaspoons of the compound butter and place 1 teaspoon of it on each piece of fish. Bring the long sides of the foil together and fold to seal. Fold and seal in remaining ends to form a packet around the fish. Place over direct heat and grill for 14-15 minutes, rotating the packet once during grilling. Carefully remove from grill and allow to cool for 3 minutes. Carefully open packets and place fish on place. Top with 1 Tablespoon each compound butter and serve immediately. Enjoy!
One Year Ago: Pork Chimichurri Kabobs
Two Years Ago: Oreo Truffles