Chili-basted Grilled Tilapia

Name: Chili-basted Grilled Tilapia
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 150 grams tilapia fillet (x4); 15 milliliters lime juice; 50 grams mayonnaise; sea salt; white pepper; vegetable oil; 10 grams clove garlic; 40 grams tomato flesh; 30 grams white onion; 5 Chilies; 120 milliliters water; 10 milliliters vinegar; 15 grams butter; 15 milliliters olive oil; sea salt; 1/4 teaspoon oregano; 1/4 teaspoon cumin powder; 1/4 teaspoon marjoram; 1/4 teaspoon thyme; black pepper

User Reviews

4.9

144 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Main Course
Cuisine
Mexican

Chili-basted Grilled Tilapia

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

150 grams tilapia fillet (x4)
15 milliliters lime juice fresh
50 grams mayonnaise
sea salt
white pepper from the mill
vegetable oil for frying

For the Basting Liquid:

10 grams clove garlic
40 grams tomato flesh peeled, deseeded, tomato
30 grams white onion
5 Chilies dried, ancho or other native Mexican variety is best
120 milliliters water
10 milliliters vinegar distilled
15 grams butter
15 milliliters olive oil
sea salt
1/4 teaspoon oregano dried
1/4 teaspoon cumin powder
1/4 teaspoon marjoram dried
1/4 teaspoon thyme dried
black pepper from the mill

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Instructions

For the basting liquid:

Soak the dried red chili in warm water for 10 minutes, then drain.
Add all ingredients, except the butter and the virgin olive oil into a blender or food processor, and puree them.
In a saucepan, heat the butter and the oil, than add the chili tomato puree and bring the puree to boil. Simmer for 20 minutes or until the sauce slightly thickens.
Remove the basting liquid from the heat and set aside.

For the tilapia fillet:

In a bowl, combine the mayonnaise with the lime juice and marinate the Tilapia fillet with this mixture for approximately 20 minutes.
Remove the fish fillet from its marination and season with sea salt and pepper from the mill.
Place on a well oiled grill or BBQ rack over low heat and brush well with the basting liquid over the top of the fish fillet.
Turn over the fish frequently brushing the top side of the fish with the basting liquid just as often.
Grill until the fish is just done and still moist and serve immediately.