Spicy Grilled Tilapia with Aioli

Ingredients (serves 4)
 
2 lb. tilapi fillets
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
2 T. chili powder
Instructions
 
Spray grill rack with non-stick coating. Rinse tilapia with cold water and
pat dry with paper towels. Combine spices and sprinkle on both sides of
fillets. Place on heated grill 4 to 5 inches from hot fire. (Can also broil
in oven ). Cook 4-5 minutes per 1/2 inch measured at thickest point. Turn
once halfway through cooking time. Serve with Aioli.
 
1 1/2 cup mayonnaise
6 garlic cloves, pressed
1 1/2T. lemon juice
1 1/2 T. Dijon mustard
3/4 tsp. dried tarragon
 
Combine all ingredients in a bowl. Refridgerate.
 

Ingredients (serves two):
 
2 fish fillets
2 sheets of vegetable parchment paper (can often get it at the
fishmonger's)
olive oil
4 or 5 sun-dried tomatoes (yes, I know they're trendy -- use 'em
anyway)
2 tsp. garlic and/or scallions
fresh ginger (optional)
salt & pepper
Instructions
 
Preheat oven to 425 F. Put the dried tomatoes in very hot water.
Wash the fillets off and put aside. Take a piece of parchment paper, fold
in
half and place open on the counter top. Spread a little oil (1-2 tsp) on
one
side, near the crease, in a spot big enough to cover the fish. Place one
fillet on this spot of olive oil. Chop up the scallions very finely and
put
about 1 tablespoon on the fish (or about one clove of garlic finely chopped).
Coarsely chop the tomatoes and put about 2 tomatoes on the
fillet. Sprinkle with salt and pepper. If you have some ginger, chop it
up
and sprinkle about 1/2 teaspoon on the fillet.

Now comes the only hard part: closing the parchment. Fold it up and around
the fish, crimping along the edge. It's not too bad. Place on the cookie
sheet when done. Repeat for other fillet/s.

Place cookie sheet/s into the oven and cook for about 10-12 minutes, or
until the parchment is golden brown. When you open them up, remember,
they've been steaming inside, so watch your hands.
 

 
Ingredients (serves 6):
6 tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 tsp. dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 T. fresh lime juice

Preheat the oven to 400 degrees.
Oil lightly a shallow baking dish large enough to hold the fillets
in one layer.

In a bowl stir together the oil, the thyme, the tomatoes, the olives, the
red pepper flakes, the garlic, the onion, and the lime juice. In the
prepared baking dish arrange the fillets, skin sides down, season them with
salt, and spoon the tomato mixture over them. Bake the fish, uncovered,
in
the middle of the oven 15 to 20 minutes, or until it just flakes.
 

Crust
3 graham crackers
1 cup roasted pecans
2 T. melted butter

Sauce
5 T. heavy cream
1 T vanilla
2 T fish stock or water
pinch of seafood or Creole seasoning
Instructions
 
Grind sweet potatoes, juices, butter, salt and ginger together and set aside.
Grind the graham crackers, pecans and butter together. Cover the fish with
the sweet potato mixture. Then sprinkle the pecan mixture over the top.
Broil the fillets until golden brown, approximately 4 minutes.
 
In a small skillet, add the cream, vanilla, stock and seasoning. Bring to
a boil and cook for a minute, until the alcohol in the vanilla is gone and
the sauce coats the back of a spoon.
 
Pool the sauce on a plate. Place the broiled fish fillet on top and serve.
 
 

Tilapia Fillets with Normandy Sauce
Dominick's seafood deparment
Ingredients (serves 4)

Fish:
4 7-oz. tilapia fillets
melted butter
oil for greasing fish basket
1 apple, cored and sliced for garnish

Sauce:
5 T. butter
1 small onion, sliced thin
2 large apples, cored and sliced thin
1/2 cup apple cider or juice
salt and white pepper to taste
1 c. heavy cream
Instructions
 
Sauce: Melt butter in saucepan. Saute onion till it is tender. Add the sliced
apples and cook for 1 minute, stirring occasionally. Blend in the cider.
Add salt and pepper to taste. Cook until mixture is reduced by half. Stir
in cream and simmer until sauce is warm. Remove from heat and reheat when
ready to serve.
 
Tilapia: Brush tilapi fillets with melted butter and arrange in a prepared
double-hinged fish basket. Secure basket and cook fillets about 3-4 minutes.
Continue grilling 2-3 minutes, depending on thickness of fish, until tilapi
begins to flake when tested with a fork. Arrange fillets on individual plates
and drizzle sauce around fish. Garnish with sliced apple.