Thursday, April 8, 2010

Spicy Grilled Tilapia with Aioli

  • 2 lbs (or 4) Tilapia Fillets
  • 2 teaspoons Olive Oil
  • 1 teaspoon  Cajun or Creole Seasoning, I use Emeril's.
  • 1 teaspoon  Old Bay Seasoning


  • 1/2 cup Mayo
  • 3 garlic cloves, minced
  • 1 tablespoon Lemon Juice, I add some zest in there too
  • 1  tablespoons Dijon Mustard
  • 1/2 teaspoon dried Tarragon
  • Note: Tarragon has a strong flavor.  It's lemony and rustic. I love to use fresh Tarragon, vs. dried. It's not as strong. I also imagine that using Dill in place of the Tarragon would be really yummy too!
  • Prepare Aioli by combining all ingredients and place in the fridge. The longer it sits, the better.
  • Preheat and oil your grill. You'll want it fairly hot to give the fish a good sear and not fall apart.
  • Rub both sides of the fish with the olive oil.
  • Sprinkle seasonings on both sides of the fish, rub it in and place on grill. Cook for 2 1/2 minutes, turn once and cook another 2 1/2 minutes.
  • I stink at grilling fish. It never comes out right for me, sticks to the grill, flakes off.. ugh. So, I have a grill pan that has holes in the bottom of it (Bed, Bath and Beyond). You can also use a sheet of aluminum foil, sprayed with cooking spray, with small holes poked in it, to ensure your grill doesn't eat your fish before you do.
  • serve with Aioli. Makes 4 servings

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