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Grilled Orange-Ginger Tilapia with Lime-Coriander Sauce

Grilled Orange-Ginger Tilapia with Lime-Coriander Sauce

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Grilled Orange-Ginger Tilapia with Lime-Coriander Sauce


Preparation: 

Total time: 60 min mins Serving: 4 Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
ginger
ginger
ginger
ginger 2 tbsp 2 tbsp (25 mL) finely chopped ginger root
salt
salt
salt
salt 1 some
orange juice
orange juice
orange juice
orange juice 2 tbsp 2 tbsp (25 mL) fresh orange juice
olive oil
olive oil
olive oil
olive oil 4 tbsp 4 tbsp (50 mL) Extra Virgin Olive Oil - Cold Pressed
mayonnaise
mayonnaise
mayonnaise
mayonnaise 1/4 cup 1/4 cup (50 mL) Mayonnaise - Made with Whole Eggs
yogurt
yogurt
yogurt
yogurt 1/2 cup 1/2 cup (125 mL) Yogurt - Plain
navel orange
navel orange
navel orange
navel orange 1 xxx navel orange, halved and cut in 4 thin slices
black pepper
black pepper
black pepper
black pepper 1 little freshly ground black pepper
coriander
coriander
coriander
coriander 1/2 cup 1/2 cup (125 mL) finely chopped fresh coriander
red tilapia
red tilapia
red tilapia
red tilapia 4 xxx whole red tilapia, boned
orange rind
orange rind
orange rind
orange rind 2 tbsp 2 tbsp (25 mL) finely grated orange rind
lime juice
lime juice
lime juice
lime juice 1 tbsp 1 tbsp (15 mL) fresh lime juice

* Mouse over to enlarge



Description: 

1. In bowl, stir together 2 tbsp (25 mL) of the olive oil, orange rind and juice, ginger root and 1/4 cup (50 mL) of the coriander. Season to taste with salt and pepper. 2. Spray 4 large squares of heavy-duty foil with cooking spray. Place a fish in centre of each square. Divide ginger-coriander mixture among fish, spooning into body cavity; stuff two half-slices of orange into each fish. Wrap fish tightly. Place on grill of preheated barbecue; close lid. Cook over medium heat for 30 to 35 minutes. 3. For Lime Coriander Sauce: In bowl, stir together yogurt, mayonnaise, lime juice and remaining coriander. Season to taste with salt and pepper. Refrigerate until use. 4. Carefully unwrap fish to let steam escape. Transfer to serving platter and drizzle with remaining 2 tbsp (25 mL) olive oil. Serve with sauce.

Notes:  A refreshing citrus-scented marinade flavours small whole fish from the inside while they cook on the grill in a foil wrap.

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