Chili-basted Grilled Tilapia
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Chili-basted Grilled Tilapia
Description
The recipe begins by preparing a vibrant basting liquid combining rehydrated dried ancho chilies, peeled tomatoes, white onion, garlic, and a mixture of dried herbs including oregano, cumin, marjoram, and thyme. After pureeing, the sauce is simmered with butter and olive oil to develop a rich, cohesive flavor and slight thickening. The tilapia fillets are first marinated briefly in a tangy mix of mayonnaise and lime juice, enhancing moisture and providing a creamy base for seasoning with salt and white pepper.
Cooking over a well-oiled grill on low heat, the fish is basted thoroughly with the chili sauce and turned frequently to ensure an even, flavorful crust while keeping the interior moist. The outcome is a tilapia fillet with a pronounced chili aroma balanced by the mildness of the lime-mayonnaise marinade and the richness imparted by continuous basting. Serve the grilled fish immediately to preserve its juiciness and delicate texture.
The use of dried chilies in the basting liquid contributes depth and mild smokiness without overpowering the tilapia. Regular attention to brushing while grilling is key to building layers of flavor and maintaining moisture.
Ingredients
- 150 grams tilapia fillet x4
- 15 milliliters lime juice fresh
- 50 grams mayonnaise
- salt sea salt
- white pepper from the mill
- vegetable oil for frying
For the Basting Liquid:
- 10 grams garlic clove
- 40 grams tomato peeled, deseeded, tomato, flesh
- 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
- salt 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
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.
Notes
User Reviews
Overall Rating
4.9
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