Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through. For tips on cooking fish, check out our story, here.
This recipe courtesy of Regal Springs Tilapia.
- 4 (6 oz.) Regal Springs tilapia filets
- 3 medium red onions
- 4 cups cherry tomatoes
- 2 lemons
- 2 cups of fresh basil
- 1 cup of pine nuts
- 1/3 cup extra virgin olive oil
- 4 tbsp. sweet balsamic vinegar
- Salt and pepper
- 1 Preheat grill to medium high heat.
- 2 Prepare the tomato relish by slicing tomatoes in half.
- 3 Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein).
- 4 Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
- 5 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
- 6 Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper.
- 7 Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
- 8 Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
- 9 Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
- 10 Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter.
- 11 Pour the tomato relish over the fish.
- 12 Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.