Hot & Sour Tilapia with Gingered Rhubarb Sauce

Hot & Sour Tilapia with Gingered Rhubarb Sauce

Prep Time

20 minutes

Cook Time

8 minutes

Serves

6 people

The tangy pop of rhubarb – balanced by the exotic warmth of roasted ginger – wakes up this spicy-sweet sauce for grilled tilapia.

Recipe courtesy of McCormick

Ingredients

  • GINGERED RHUBARB SAUCE: 1 cup frozen sliced rhubarb
  • 1 can (8 ounces) pineapple chunks in juice, drained
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
  • 1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
  • 1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
  • TILAPIA: 1 tablespoon McCormick® Gourmet Collection Sesame Seed, Toasted
  • 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
  • 1 1/2 pounds tilapia
  • 2 tablespoons olive oil

Preparation

  • 1 For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.
  • 2
  • 3 Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
  • 4
  • 5 Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.

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