Best Spicy Grilled Tilapia W Creamy Grits Or Rice And Mushroom Sauce Recipes

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 20

1 tablespoon butter
2 cups sliced baby portobello mushrooms (cremini)
1/2 cup sliced scallions
1/4 cup white wine
1/2 pint heavy cream
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and black pepper
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)
1 bunch whole carrots, tops removed, sliced lengthwise
1/4 cup olive oil
1 tablespoon garlic powder
Salt and pepper
6 (6-ounce) tilapia fillets
1/3 cup Jamaican jerk seasoning marinade

Steps:

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

Spicy Grilled Tilapia with aioli image

Provided by nnreq

Categories Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Steps:

Spray grill rack with a non-stick coating.
Rinse tilapia with cold water; pat dry with paper towels.
Combine spices and sprinkle on both sides of fillet Place on heated grill 4 to 5 inches from a hot fire.
Cook 4-5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.
Serve with Aioli.
Aioli- Combine all ingredients in a bowl.
Refrigerate.

Nutrition Facts : Calories 592.2, Fat 34.3, SaturatedFat 5.8, Cholesterol 136.4, Sodium 876.9, Carbohydrate 26.7, Fiber 1.9, Sugar 6.2, Protein 47.8

Grilled Tilapia image

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 21

One 6-ounce tilapia fillet
Pinch ground cumin
Pinch cayenne pepper
Pinch paprika
Pinch kosher salt
1 tablespoon olive oil
Tilapia Salad, recipe follows
Cashew Yogurt Sauce, recipe follows
1 honey tangerine
1/2 cup watercress
1 teaspoon tangerine zest
1/8 cup raw red beets, peeled and julienned
1 tablespoon cashews, roasted
3 quarts plain yogurt
6 limes, juiced
1 1/2 bunches fresh cilantro leave
6 large garlic cloves
4 tablespoons ground cumin
1 teaspoon cayenne pepper
3 teaspoons paprika
1/2 teaspoon kosher salt

Steps:

Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.