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Chili-basted Grilled Tilapia

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

Prep Time
30 mins
Cook Time
30 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
  • 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

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