My friend , Angelmary over at Chocolate Shakti, turned me onto tilapia a few months back. See, her mom makes this amazing breaded tilapia that she said I just HAD to try. Her mom made it for me when she was visiting Angel and it was out of this world.
I’ve tried to duplicate her version, without luck. But I haven’t given up on it yet.
So anyway, I have fallen in love with the fish. It’s got this wonderful lightness that really makes it so tasty. Since my introductory encounter with it, I have had it three or four times, prepared in different methods. Every time has been excellent.
I picked up some a few weeks back and popped it in the freezer. So tonight I defrosted that batch to grill, something I haven’t done with it before. It turned out to be very quick and easy. It took just a few minutes on either side and was ready to go.
The marinade that I created was perfect for tonight too. It was a very subtle sweet and tangy flavoring and went great with the jasmine rice I prepared with it. If you wanted to zing it up a bit more, just double the vinegar and/or hot sauce.
Now without further ado . . .
1/8 cup olive oil
1/4 cup lemon juice
1/8 cup tarragon vinegar
1/4 cup apple juice
1 tbsp fresh chopped oregano, or 1 tsp dried oregano
1 tbsp chopped fresh parsley, or 1 tsp dried parsley
1/2 tsp black pepper
1-2 cloves garlic, crushed
1/2 tsp Tabasco, or hot sauce of your choice
2 tilapia fillets
In a mixing bowl, combine olive oil, lemon juice, tarragon vinegar, apple juice, oregano, parsley, pepper, garlic and hot sauce and stir until well combined. Pour over tilapia fillets in a shallow dish and let marinate in the refrigerator for at least 30 minutes (covering would be a good idea too).
On a preheated grill, cook the tilapia for 2 to 3 minutes on each side until white all the way through and flaky.
NOTE: Use a spatula to flip the fillets to avoid breaking them apart by accident. I used tongs and it didn’t work as well.