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Chili-basted Grilled Tilapia
4.9 from 144 votes

Chili-basted Grilled Tilapia

This chili-basted grilled tilapia features fish marinated in a lime juice and mayonnaise mixture, seasoned simply with sea salt and freshly ground white pepper, then brushed continuously with a spicy, herb-infused chili and tomato basting liquid while grilling. The basting sauce is prepared by blending dried ancho chilies with tomato, onion, garlic, and a selection of herbs and spices, then simmered with butter and olive oil for a flavorful glaze. The grilling technique and frequent basting create a moist, tender fish with a subtly smoky and spicy exterior.

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

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:
    Cup of Yum
  1. Soak the dried red chili in warm water for 10 minutes, then drain.
  2. Add all ingredients, except the butter and the virgin olive oil into a blender or food processor, and puree them.
  3. 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.
  4. Remove the basting liquid from the heat and set aside.
For the tilapia fillet:
  1. In a bowl, combine the mayonnaise with the lime juice and marinate the Tilapia fillet with this mixture for approximately 20 minutes.
  2. Remove the fish fillet from its marination and season with sea salt and pepper from the mill.
  3. 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.
  4. Turn over the fish frequently brushing the top side of the fish with the basting liquid just as often.
  5. Grill until the fish is just done and still moist and serve immediately.

Notes