Recently I decided that I had had enough chicken and beef and needed something a little lighter.  If you have read this blog you know my son at 14, is still a picky eater.  I do know though, he will get certain fish. With that in mind I headed to the store.  I ended up with Tilapia.  I like Tilapia for it's mild flavor and flakiness.  We were also having some last minute guests over and since Tilapia is relatively cheap, I knew I could feed all 4 of us without breaking the bank.  I didn't want the standard fry it up and serve nor did I want to bake anything as it was still 90 degrees outside.  Stove top or bbq seemed to be the way to go. Now I could have bbq'd this using my bbq mat but instead decided to cook it in a skillet.   Just because it would be more sociable, as we could talk and drink a bit together. For this recipe butter, garlic, lemon and optionally a bit of ginger, make for a quick and easy prep.  This is one of those recipes that you want all items cut up and prepared before you cook the main course as it will cook very fast.  For the side, we had fresh cantaloup cut up over cottage cheese sprinkled lightly with Chile Con Limon.
Just for the record, I was drinking a sour beer.  
Serves: 4



Recipe:



2-4 Tilapia Fillets
1/2 cup Radish, chopped
1 Avocado, diced
1/4 Cup Cilantro, chopped
3/4 cup Red Cabbage, chopped
1/2 cup Red Onion, diced
2 TBSP Lemon Juice
2-4 TBSP Butter
1 1/2 TBSP Garlic, minced

1/2-3/4 cup cooked rice per person


Optional:

Sauce:


3 TBSP Soy Sauce (GF)
1 TBSP Rice Vinegar
1 tsp minced Ginger
1/2 tsp Sesame Oil
1/4 tsp Chili Oil (Optional)

This is the sauce that I made for it.  You can also just use Fresh Squeezed Lime Juice or the Sauce below.

or  

1 Avocado
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder



Cut up all your vegetables
Cook the rice (I have a rice cooker and used 1 cup rice and 2 cups water)
Melt 2 TBSP Butter and add the lemon and  1/2 the garlic  
Rub it on one side of the fish
Heat skillet to medium high heat
Add 1 TBSP Butter, let it melt and just start to turn brown
Add the garlic
Add the Fish buttered side down, do not over crowd the skillet
Brush the top of the fish with the remaining garlic butter lemon combination
Let brown on one side and then flip (you might have to add more butter to the skillet
It usually only takes 3-5 minutes per side (depending on how thick your Tilapia is)

Add the rice to the bowl
Break up the fish
Add the vegetables to the bowl
Top with the fish
If you made sauce, add just 1-2 TBSP's right before serving
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculated using CalorieCount.com. Based on 1/2 cup rice and 4 oz of fish per serving.
 
 
In my ever increasing need to BBQ, I've decided to see how many different fish I can throw at the BBQ and here is the biggy, how many may son will actually eat.  Now, so far he has eaten the Swai and this fish that I used, Tilapia.  I think the reason is, it is another non-fishy fish.  Tilapia is a non fishy fish more so then the Swai was.  I love Tilapia not so much because it doesn't have a strong smell but rather for the taste and the smooth texture of the meat.  I just kept telling my son that it just wasn't fishy.  Also, by cooking it outside, it doesn't smell up the house with that dead fish smell, which I can't stand.  My son ending up loving this one much more then the Swai recipe.  

This recipe made my tongue and tummy very happy.  Served with other summertime favorites such as corn on the cob and watermelon, it was enough to keep you humming happy things.

This was enough for 4 people, two tacos each

Recipe:

Salsa:

1 cup thin sliced Red Cabbage and diced
1 Mango, diced
2 TBSP Cilantro, diced
2 TBSP Red Onion, diced
4 oz Cherry Tomatoes, diced
1 1/2 tsp Jalapeño, diced
1 Lime


Dressing:

1 Avocado
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder


1 LB Tilapia
Butter
1-2 TBSP Garlic, minced
Lemon Pepper

Corn tortillas
Lemon or lime

Melt the butter and add the garlic and Lemon Pepper.  Treat the fish with this and let it sit at room temp for 30 minutes.
Oil the grills on the BBQ before lighting.  Heat the BBQ to medium low.  Fish will cook very fast.  
Before placing the fish on the BBQ, make the salsa and the dressing.
Toss the fish on the BBQ, cook approximately 5-8 minutes per side.  The fish will turn flakey.
Remove from grill and throw on the tortillas to heat up.
Break up the fish and devide between the tortillas, add the salsa and the dressing.  At this point you can add more lemon or lime.
Eat and enjoy!  
Serve with fresh fruit and corn on the cob.
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Buttered up and waiting to go on the grill.
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Since this is a salsa, make sure to cut your ingredients fairly small especially the Jalapeño.
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The completed salsa. This can also be made the day before.
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The avocado mint dressing is so, so good. I could see using this on eggs too.
I hope you enjoyed this recipe, if you did leave a comment below!

Thanks for coming by and remember, enjoy life.
It's the one you have.
Tammie