With my pregnancy, I have not been able to really eat any fish other than Salmon. Don't get me wrong, I love salmon, so this is not a bad thing. BUT, isn't it funny when you are told to stay away from certain things that those are the things you crave more than before? Ask me what I would rather be eating and I couldn't really tell you, but still, I know I would love to make a nice piece of Halibut or even my beloved tilapia right now. Okay, so there are a ton of people that would tell you I could still eat those things, but with this being my first child, I might be being a tiny bit over cautious... so judge me, it's okay :)
ANYWAY... I digress.... This simple way to prepare salmon was excellent. I mean it was so good, I didn't even have to have a sauce with it. That's right folks, you heard it straight from the self proclaimed sauce queen's mouth... no sauce is required with this recipe. It is perfect as is!! So good that while I'm writing this, I wish I had a piece baking in the oven right now!!! YUM!!!
Parmesan Baked Salmon
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Tablespoons mayonnaise
1 teaspoon whole grain mustard
1 Tablespoon grated parmesan cheese
1/8 teaspoon cayenne pepper
1/4 teaspoon lemon juice
3 Tablespoons Panko breadcrumbs
olive oil
salt and pepper
2 Salmon filets
Directions:
Preheat oven to 375 degrees F.
Mix together the mayo, mustard, parmesan, cayenne and lemon juice until well combined. Mix the panko with just enough olive oil to moisten them a bit (about 1/2-1 teaspoon) and season with salt and pepper. Place the salmon on a wire rack that has been set in a sheet pan and sprayed with non-stick cooking spray. Top each filet with the mayo/mustard mixture and then top with panko. Place in oven and bake 15-20 minutes or until the fish flakes easily with a fork. Serve immediately and enjoy!
Favorite Recipe of the Day from Past Years: Sriracha Honey Cashew Chicken
Since Monday's theme was all about simple recipes, I figured I would stick with that through the week. This is another very easy recipe and if you leave out the sauce (although I don't know why you would) it only uses three ingredients. Okay, okay, I lied, because you have many more ingredients in the seafood dry rub, BUT, if you made that in advance when using it on it's on in another mean.. AND, you have some leftover, it truly is only one ingredient :) And let's say you don't have the dry rub or don't want to use it... that's perfectly okay. Use your favorite seasoning on this and viola! A simple dinner is created!
Grilled Salmon
Inspired by Larry, Big Dude's Eclectic Ramblings
- Serves 1 -
Printable Recipe
Ingredients:
1 6oz piece of salmon
1/2 - 1 teaspoon homemade seafood dry rub
1 1/2 Tablespoons mayonnaise
For the sauce -
2 Tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
salt and pepper, to taste
Directions:
Preheat grill to 350 degrees F. Tear a large piece of aluminum foil and spray with non-stick cooking spray. Place the salmon on the foil skin side down. Sprinkle the dry rub evenly over the fish and then smear on mayonnaise. Fold sides of foil together forming a packet around the fish. Grill 10-15 minutes or until the fish flakes evenly with a fork. You'll want to rotate the packet at least once during the cooking time. Carefully remove from grill and allow to rest 3 minutes.
Mix all the ingredients for the sauce together in a small bowl. Season with salt and pepper. Serve along side salmon and enjoy!
One Year Ago: Grilled Tilapia with Chimichurri Mayo
Two Years Ago: Grilled Shrimp and Mini Peppers with Benihana Sauce
Three Years Ago: Lemon and Oregano Rubbed Grilled Chicken
I haven't been posting a lot of fish recipes lately.... mainly because I haven't come up with anything new and excited. BUT, that little rut is gone... and not only am I back with a fish recipe, but I'm highlighting a fish you have not seen on my blog before.. Mahi-Mahi - which is actually one of my all time favorite fishes!! And, I have come to find out, is also one of Chris'. Funny that I can still learn things about him after 6 years together :)
Anyway, I found this dry rub recipe on Grilling.com and although I changed it up just a tiny, tiny bit, it was pretty darn good. I've actually made fish a couple times since I made this, and at least twice, I've used the rub again. It's perfect! I served this with a simple lemon aioli... and well.. the meal just sort of speaks for itself!!
Mahi-Mahi with Seafood Dry Rub
Adapted from Grilling.com
Printable Recipe
Ingredients:
1/2 teaspoon dried dill
1/2 teaspoon mustard powder
1/4 teaspoon tarragon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon granulated sugar
2 Mahi-Mahi fillets
Directions:
In a small bowl or measuring cup, mix together all the ingredients, except the fish, until well combined. Sprinkle evenly and liberally over both sides of each piece of fish (you will more than likely have leftover dry rub... but that's okay, you'll want to save it for the next time you make fish, trust me).
On the stove top, heat a grill pan to medium. Place the fish in the grill pan and cover. Allow to cook for 4-5 minutes per side or until the fish flakes easily with a fork. Double check the heat, you might need to turn it down.. just don't burn it! Remove from pan and serve immediately. Enjoy!
One Year Ago: I'll be back....
Two Years Ago: Spur of the Moment Pasta
Three Years Ago: Basic White Bread
Once again, this is yet another sad looking photo. It's not bad, just sad. Nothing to dress it up with... no sides to give the plate a little life.... I am pretty sure I was just too hungry and said F it when I took these pictures. BUT, the recipe turned out so well, I had to share it. Plus, I know most of the time, I'm harder on myself on my photo taking skills (or lack there of) then any of you are :)
This is a spicy way to enjoy one of our favorite meals.....
Spicy Fish Tacos with Creamy Jalapeno Coleslaw
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
For the fish -
1 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tilapia fillets
flour or corn tortillas (small or medium sized)
For the coleslaw -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
3/4 teaspoon white vinegar
1/4 teaspoon granulated sugar
1 jalapeno, stem and seeds removed, roughly chopped
salt and pepper
7 oz coleslaw mix (half a bag)
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Sprinkle liberally over both sides of each piece of fish. Allow to rest for at least 30 minutes.
Preheat grill to 350 degrees F. Place each piece of fish in a large square of aluminum foil sprayed with non-stick cooking spray. Pull together two sides and fold. Fold in ends to create a packet around the fish. Place directly over the heat and allow to grill for 7 minutes and then rotate 180 degrees. Continue grilling for another 5 minutes or until the fish flakes easily with a fork. Remove from grill and allow to cool for 5 minutes before cutting the fish into strips.
Meanwhile, in a food processor, add the mayo, sour cream, vinegar, sugar and jalapeno. Pulse until jalapeno has been chopped fine. Place the coleslaw mix in a bowl and toss with the dressing. Season with salt and pepper to taste.
Build the taco by placing two strips of fish on the tortilla and top with coleslaw. Serve and enjoy!
One Year Ago: Culichi Sauce a la Ruben
Two Years Ago: Grilled Pork Chops with Adobo Paste
Three Years Ago: Cinnamon Swirl Loaf
I probably have another pasta dish very similar to this somewhere on my blog already, but I'll tell you, I was just too lazy to check. So if you notice that this is a double post... please don't tell me :)
Simple, light and perfect for a weeknight meal... especially during the summer. I haven't given you exact amounts on everything and I apologize for that. I thought I had written the recipe down, but when I went to look for it, I found out that I was completely wrong. Oh well, I think you can figure this one out yourself. It's so very simple and so worth trying.
Ziti with Tuna, Lemon and Basil
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
8-10 oz ziti
1 can tuna packed in olive oil
juice of 1 lemon
zest of 1 lemon
extra virgin olive oil
handful of fresh basil, roughly chopped
salt and pepper to taste
Directions:
Cook pasta according to package directions; drain and set aside, reserving 1/2 cup of the pasta water.
Pour the pasta into a bowl and add the tuna with all it's oil. Stir in the lemon juice and zest. If the pasta it too dry, add some olive oil and/or pasta water until you get the right consistency. Stir in the basil and season with salt and pepper to taste. Serve and enjoy!
One Year Ago: Grilled Chicken with Pesto Yogurt Sauce
Two Years Ago: Beef Tostadas
Three Years Ago: Asian Inspired Pork Chops
I will admit, sometimes I come up with ideas in the kitchen and they don't turn out exactly how I had envisioned it... sometimes they don't turn out at all... but in this case... well, in this case, I hit the nail on the head so to speak. We had just a little over a handful of honey roasted peanuts left and I thought, I could totally use them for a crumb crust on chicken! Well, the idea was a great idea, but instead of chicken, I decided to try it on tilapia because I didn't know if I would have enough to cover both sides of a chicken breast. Honestly, I'm glad I went with the fish. Oh sure, it would be FANTASTIC baked on chicken - but this was simple and complimented the fish very well. Of course, I made a honey mustard sauce to go with it... you could always leave it out, but once again, why? If something so yummy can taste even better with a little sauce, why would you decide to leave it out? :) These are the things that keep me up at night! (well, not really, I sleep fairly well these days)
Hope you all have an amazing weekend! See you back here on Monday!
Honey Roasted Peanut Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Tilapia fillets
3 Tablespoons honey roasted peanuts
2 Tablespoons panko bread crumbs
1 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Honey mustard sauce -
2 Tablespoons Dijon mustard
1 Tablespoon honey
2 Tablespoons mayonnaise
dash of Worcestershire sauce
Directions:
Place the peanuts in a food processor and pulse until almost minced... you want it to be about the same size, maybe a little bigger, than the panko. Pour the peanuts into a shallow dish or bowl and add the panko; tossing to combine.
Preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray; set aside.
In a small bowl, mix together all the ingredients for the honey mustard sauce. Cover and refrigerate until ready to use.
Rinse fillets and pat dry with a paper towel. Season both sides with salt and pepper and place in prepared baking dish. In a small bowl, mix together 1 teaspoon mayo and 1/2 teaspoon Dijon, until well combined. Spread evenly over the tops of each piece of fish. Now top each fish evenly with the peanut/panko mixture. Place in oven and bake for 15-20 minutes, or until the fish flakes easily with a fork. Serve with honey mustard sauce and enjoy!
One Year Ago: Japanese Shrimp Sauce
Two Years Ago: Cinnamon Rolls
Three Years Ago: Peanut Butter Ice Cream
Now, I know this might not be the prettiest fish dish I've ever posted, (trust me, one of two that I posted, I wonder what I was thinking!!) but it is one of the easiest and could easily become a favorite. At first, I thought leaving the sunflower kernels whole would be a bad idea. I thought, yikes, what if they get too baked and they become hard and gross? lol No worries though.. they worked perfectly as was and has actually given me great ideas on how to use them in other breading recipes. So see, sometimes it's good to go out on a limb and try something you aren't too sure about... you might just find a hidden gem :)
Sunflower Seed Crusted Tilapia
Fish recipe adapted from Cooking Light
Sauce recipe created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 tilapia fillets
2 teaspoons olive oil
2 teaspoons lemon juice
1/4 cup unsalted sunflower seeds
3 Tablespoons panko breadcrumbs
1/8 teaspoon salt
1/8 teaspoon pepper
For the sauce -
2 Tablespoons Ranch dressing
1 Tablespoon mayonnaise
1-2 teaspoons lemon juice
1 teaspoon prepared pesto
1 teaspoon grated parmesan cheese
Directions:
Preheat oven to 400 degrees F. Spray a baking dish with non-stick cooking spray. Rinse fish and pat dry with a paper towel. Place in prepared baking dish. Drizzle olive oil and lemon juice evenly over both pieces of fish.
In a small bowl, mix together the sunflower seeds, panko, salt and pepper. Evenly top each piece of fish with the mixture. Place baking dish in preheated oven and bake for 15-18 minutes, or until the fish flakes evenly with a fork.
Meanwhile, in a small bowl, add all the ingredients for the sauce and stir until well combined. Place in refrigerator until ready to use. Serve with fish and enjoy!
One Year Ago: Stir Fried Chicken with Bacon, Chili and Mint
Two Years Ago: Chicken Capellini Capricciosi
Three Years Ago: Spicy Mac and Cheese with Chorizo
Although Chris' birthday is actually tomorrow (shhhhhhh, he's turning the big 40!!!!), over the weekend we celebrated by going out to dinner at this amazing restaurant called Roy's. Roy's is an Hawaiian fusion restaurant that has been on my list of "I soooo want to try" places for a while now. I have heard nothing but good things about it....And now I know why. We had one of the best meals we'd had in a very long time. I wish I had pictures, but our table was really dark and well... sometimes I like to go out without having to document everything I eat :) If you ever get a chance to go there, I highly recommend the Misoyaki Butterfish. I have never had butterfish before and now... now I would gladly eat it daily. The fish literately tasted as if it had been poached in butter... but it wasn't.. it is just the natural flavors of the fish coming out. I don't even know how to describe it other than it was the best fish I had ever had. EVER! Everything about the experience was wonderful. From the wine that was sent to our table (secretly ordered by a friend from across the country as his way of wishing Chris a happy birthday) to the attentiveness of our waiter (and the rest of the staff at that) to the amazing food...... it was quite the perfect evening!
Although this tilapia recipe has nothing to do with our dinner from Saturday, I thought it was still a good recipe to follow a story about fish :) Simple... light... and delicious. Might not be Roy's but it will do in a pinch!!!
Baked Lemon Tilapia with Herb Butter
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1 Lemon, sliced in half
2 Tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 Tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
Directions:
Thinly slice one half of the lemon into 4 slices. Zest and juice the remaining half of lemon. In a small bowl, mix together the salt, pepper and paprika; set aside.
Meanwhile, in a small
bowl, mix together the butter and remaining lemon juice. Stir in the
chopped herbs and lemon zest. Season with a pinch of salt. Cover and
refrigerate until ready to use.
Preheat oven to 400 degrees F. Spray a baking dish with non-stick spray and place the lemon slices on the bottom. Rinse fillets and pat dry with a paper towel. Place on top of the lemon slices. Drizzle half of the lemon juice and sprinkle the seasoning mix evenly over each piece of fish. Place in oven and bake for 15-18 minutes or until the fish flakes easily with a fork. Top with a dollop of butter and serve immediately. Enjoy!
One Year Ago: Shrimp and Red Pepper Pesto Pizza
Two Years Ago: Spicy Potato Soup
Three Years Ago: Leek Potato Soup
I know fish is not on many people's list of foods they will be making for Christmas dinner.... especially tilapia. But, who knows, maybe this will spark something of a new tradition for someone looking for an unusual twist to the normal every day after Christmas dinner ideas. OR, maybe your family is looking for something different for their Christmas Eve or New Year's Eve meal. OR, just maybe you are planning dinner for yourself tonight and were thinking to yourself "man, I wish someone would post a simple and yet delicious fish recipe today". Either way, this IS a simple fish recipe that is deliciously light and packed with a lot of flavor - definitely worth trying today, tomorrow, or even in the future.
Oh, and don't forget the sauce..... as if you could :)
Smoked Paprika Tilapia with Ailoi
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 tilapia fillets
1 teaspoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
For the aioli -
3 Tablespoons mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon Hungarian sweet paprika
Directions:
Preheat oven to 375 degrees F. Drizzle the olive oil evenly over each piece of fish. Mix together the smoked paprika, garlic powder, salt and pepper. Sprinkle evenly over both sides of each fillet. Place in a baking dish that has been sprayed with non-stick cooking spray. Place in the oven and bake for 15-20 minutes, or until the fish flakes evenly with a fork.
Meanwhile, mix together all the ingredients for the ailoi, until well combined. Cover and place in refrigerator until ready to use. Can be made up to three days in advance. Serve with baked fish and enjoy!
One Year Ago: Thick and Hearty Beer Cheese Soup
Two Years Ago: Fish Sandwiches with Jalapeno Slaw
You may remember my post on Cheese Frenchees back in November, if not, I highly recommend checking that recipe out.. it's a heart clogging one, but it's an oh so good heart clogging one :) ANYWAY... with that recipe, I had an abundance of crushed Corn Flakes on hand, so I've been trying to find ways to use it up (I hate to waste food!!). The weather here is getting cooler, so the thought of baking dinner actually sounded like a fun thing to do. With that idea in mind, I came up with this very simple, yet very tasty meal. For those that aren't fish fans, this would work extremely well on chicken too.
Cornflake Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Tilapia fillets
salt and pepper
2-3 teaspoons mayonnaise
3 Tablespoons Corn Flakes
1 Tablespoons Panko breadcrumbs
1 garlic clove, finely minced
For the sauce - (optional)
1 teaspoon honey
1 teaspoon Dijon mustard
3 Tablespoons mayonnaise
pinch of white pepper and salt
Directions:
Preheat oven to 400 degrees. Season the tilapia on both sides with salt and pepper and place in a baking dish that has been sprayed with non-stick cooking spray. Mix together the Corn Flakes, Panko and garlic. Evenly spread the mayo over the top of both fillets and top with the Corn Flakes mixture. Bake for 15-20 minutes or until the fish flakes easily with a fork. Remove from oven and allow to cool for 3 minutes before serving.
Meanwhile, in a small bowl, mix together all ingredients for the sauce until well combined. Serve with fish and enjoy!
One Year Ago: Sweet and Spicy Sauce
Two Years Ago: Adobo Chicken
Are you a bit shocked that you aren't seeing a recipe for tilapia? I know, I know, we eat a lot of it... but I thought cod would be a good change of pace. A nice light white fish that isn't too thick and that Chris should enjoy..... as long as I don't over cook it.... which I, unfortunately, did. But that is ok, because there was sauce. And it was a good sauce... sooooo.... all was well and definitely worth trying... just don't over cook the fish :)
Pan Seared Cod with Garlic Dill Sauce
Adapted from Angie's Recipes
- Serves 2 -
Printable Recipe
Ingredients:
2 cod fillets
lemon juice
salt and pepper
cayenne pepper
For the sauce -
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1/2 teaspoon minced garlic
1/2 teaspoon dried dill
1 teaspoon lemon juice
Directions:
Drizzle a little lemon juice over both fillets. Season both sides with salt, pepper and cayenne.
In a small bowl, mix together all the ingredients for the sauce until well combined. Cover and set aside.
Spray a non-stick skillet with cooking spray and play over medium heat. Once heated, add the cod and cover. Allow to cook for 5 minutes. Remove cover, once the fish is slightly browned, flip and continue to cook until the fish flakes easily with a fork, another 5-10 minutes (depending on how thick your pieces are). Remove from skillet immediately. Serve with sauce and enjoy.
One Year Ago: Orange Vanilla Grilled Chicken
Two Years Ago: Baked Coconut Tilapia
I apologize for no Thanksgiving recipe ideas again this year. With it just being Chris and I, I really don't get too much in to the big meals. Heck, it's the Sunday before Thanksgiving, as I write this post, and I still don't have a clue what we are doing!
So, instead I've brought you a healthy alternative meal for AFTER the holiday's. See.. I knew I could keep your interest :)
And for those that don't like fish.. no worries, this would be great on chicken too!
Grilled Fish with Chinese BBQ Sauce
Adapted from The Neely's, The Food Network
- Serves 2 -
Printable Recipe
Ingredients:
2 tilapia fillets
1 Tablespoon orange juice
1 Tablespoon hoisin sauce
1 1/2 Tablespoons soy sauce
3/4 Tablespoon honey
1/4 teaspoon red pepper flakes
1/8 teaspoon ground ginger
drop or two of sesame oil
Directions:
In a small bowl or measuring cup, mix together the orange juice, hoisin, soy, honey, pepper flakes, ginger and sesame oil until well combined.
Preheat grill to 325 degrees F. Tear off two squares of aluminum foil large enough to form packets around each piece of fish. Spray with non stick cooking spray. Season both sides of the fish with salt and pepper and place in the middle of each piece of foil. Drizzle half of the sauce, evenly, over both pieces of fish. Enclose the fish by pull the two long sides together and folding to seal. Now fold over each end to seal - leave a little room for air. Place directly over the fire and grill for 14-18 minutes, or until the fish flakes easily with a fork. Carefully remove from gill and be even more careful opening the packet - it will release steam. Serve with remaining sauce. Enjoy!
One Year Ago: Peruvian Grilled Chicken
Two Years Ago: Creamy Taco Mac
I've featured a couple different fish taco recipes over the last two years, but this one is more about the sauce. (Of course) I love all sorts of fish tacos. Fried fish, grilled fish, pan seared fish, baked, fish... it's all good!! And, what I love, is with all those different ways of making the fish, there are about a thousand (I'm just guessing) different ways to make the actual taco. So, if you aren't into grilling the fish, no worries, prepare the fish however you want.... just make sure you try the cream sauce!!
Grilled Fish Tacos with Chipotle Cream
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
2-4 tilapia fillets
lemon juice
salt and pepper
cayenne pepper
1 Tablespoon mayonnaise
1 Tablespoon sour cream
2-3 teaspoons chipotle puree (just dump the entire can of chipotle chiles in adobo sauce into a food processor and puree)
1 teaspoon lime juice
Tortillas
Wasabi Coleslaw (optional)
Directions:
Tear off one square of aluminum foil for each piece of tilapia - large enough to form a packet around the fish. Spray with non-stick cooking spray. Drizzle lemon juice over each piece of fish and season both sides with salt, pepper and cayenne to taste. Place one piece of fish on each square of foil. Pull the long sides together and fold to seal. Now fold up each end to seal and form a packet.
Preheat grill to 350 degrees. Place the foil packets over direct heat and grill 7-9 minutes. Rotate packets and continue to grill another 7-9 minutes or until the fish flakes easily with a fork. Carefully remove from grill and allow to cool.
Meanwhile, mix together the mayo, sour cream, chipotle puree and lime juice until well combined. Refrigerate until ready to use.
To build the taco, carefully remove the fish from the foil packet and place on tortilla, top with wasabi coleslaw and chipotle cream. Enjoy!
One Year Ago: Grilled Parmesan Green Beans
Two Years Ago: There was a man...
Since discovering the recipe for Chimichurri mayo, I have thought non-stop about it. Ok, ok.. that's a lie, I stop thinking about it from time to time, but I do think about it a lot. So, of course, when I had a craving for fish sandwiches, I knew exactly what kind of kicked up mayo I would use. The combination was fantastic, but I'll be honest... the fish could have salt and pepper on it and it would still be amazing.. the mayo really makes the sandwich. And of course, for those that don't like fish..... think chicken sandwiches.....YUM!!!
Spicy Grilled Tilapia Sandwiches with Chimichurri Mayo
Fish recipe created by Jenn's Food Journey, Mayo recipe adapted from Kraft
Printable Recipe
Ingredients:
1 Tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
olive oil
3-4 Tilapia fillets
Hoagie buns
lettuce or coleslaw
For the mayo -
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1 garlic clove, finely minced
1/4 teaspoon red pepper flakes
Directions:
In a small bowl, mix together the paprika, garlic and onion powder, salt, pepper and cayenne until combined. Tear off squares of aluminum foil large enough to form a packet around the fish and spray with non-stick spray. Place one piece of fish on each piece of aluminum and sprinkle liberally with seasoning. Pull the long sides of the aluminum together and fold to seal. Fold and seal open ends to form a packet.
Preheat grill to 325 degrees F. Place the fish packets over direct heat and grill 12-15 minutes, or until the fish flakes easily with a fork. Make sure to rotate the packets half way through the cooking time. Carefully remove from the grill and allow to rest.
Meanwhile, mix all the ingredients together for the mayo, until well combined. Spread on cut ends of the hoagie buns and build your sandwich however you wish. Serve immediately and enjoy!
One Year Ago: Beef Short Ribs with Grilled Baby Bok Choy
Two Years Ago: Oven Baked Fish 'N Chips
Sometimes hunger over takes any sort of effort at taking good pictures. I've found this out about food blogging. At times, I'm patient and can take many pictures at many different angles... At other times I'm hungry and I don't care about the pictures (well until I sit down to post them that is!! lol) - this was one of those hungry times. This picture is not bad, I'm just disappointed that I didn't get an actual picture of the chimichurri mayo - because that is the true star of this show. But as I said.... I was hungry, I was in a hurry... I'm sure you understand :)
With that said, this was still really good and really easy! And if you don't like fish (cause I know you are out there), you can use this on fish or even as a sandwich spread...which is what I will be doing very, very soon!
Grilled Tilapia with Chimichurri Mayo
Adapted from Kraft.com
Printable Recipe
Ingredients:
1/3 cup mayonnaise
2 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley
1/2 Tablespoon dried oregano
1 garlic clover, finely minced
1/4 teaspoon red pepper flakes
4 Tilapia fillets
Directions:
In a small bowl, mix together all the ingredients except the fish. Remove 2 Tablespoons of mixture and set aside.
Preheat grill to 325 degrees F. Tear off 4 pieces of aluminum foil that are big enough to form a packet around the fish. Spray aluminum foil with non-stick spray and place one piece of fish on each piece. Evenly slather the chimichurri mayo over the top of each piece of fish. Bring the long sides of the foil together and fold twice to seal. Now bring the remaining sides together, folding to seal - leave a little room for steam.
Place fish over direct heat and grill for 7 minutes, rotate the packets and continue to cook for another 7-8 minutes or until the fish flakes easily with a fork. Carefully remove from grill and allow to rest for 5 minutes. Carefully open the foil packet and serve. Top with reserved mayo if desired. Enjoy!
One Year Ago: Grilled Shrimp with Mini Sweet Peppers and Benihana Sauce
Two Years Ago: Grilled Pork Chops with Tarragon Mustard Sauce
Thought I was out of my compound butter kick, didn't you? Well, I thought I might have been too, but looks like I was wrong :) And let's be honest..... what better way to make plain old tilapia deliciously decadent then by letting lemon dill butter melt ALL over it!! Can't go wrong there.... :) This would be great on any type of fish, actually. And, if you aren't a fan of fish, but you like shrimp... oh, yes.. you'll want to try this on shrimp for sure :)
Grilled Lemon Tilapia with Lemon Dill Butter
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Tablespoons unsalted butter, room temperature
1 1/4 Tablespoons fresh or dried dill
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
pinch of salt
2 Tilapia filets
1/2 - 1 teaspoon lemon pepper seasoning
4 thin slices of lemon
Directions:
In a small bowl, mix together the butter, dill, zest and lemon juice until well combined. Wrap in plastic wrap and place in refrigerator until ready to use.
Preheat grill to 350 degrees F. Tear two large squares of aluminum foil and spray with non-stick cooking spray. Place two lemon slices on each sheet of foil and top with one tilapia filet. Season the tilapia with lemon pepper seasoning. Now, form a packet around the fish by bringing opposite sides of the foil together and folding together. Fold remaining sides together, forming a packet. Please the foil packets directly over the fire and grill for 6 minutes, rotate packet half way and continue grilling another 6-7 minutes. Carefully remove from the grill and allow to rest for 5 minutes. Carefully open the packets and place the fish on a plate. Scoop a tablespoon of the compound butter onto each pieces of fish and serve. Enjoy!
One Year Ago: BLT Pizza
Two Years Ago: Tilapia with Sambal Vinaigrette and Ginger Lime Cream
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 -
Printable Recipe
Ingredients:
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
Directions:
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
