Spicy Grilled Tilapia

Serving Suggestion: With Lemon and Garlic Aioli (recipe below)

 Ingredients:  Tilapia Fillets  Olive Oil  Jerk/ Creole Seasoning  Old Bay Seasoning                                                                   Plan of Attack  Get the grill to medium high heat  Brush the fillet with olive oil and liberally season with Tsp of Old Bay and Tsp of Jerk/Creole Seasoning  Place the Tilapia on the grill, cooking 5-6 minutes on each side. Squeeze lemon over the top of the fillet and serve with Garlic Aioli  Garlic Aioli

Ingredients:

Tilapia Fillets

Olive Oil

Jerk/ Creole Seasoning

Old Bay Seasoning

                                                                 Plan of Attack

Get the grill to medium high heat

Brush the fillet with olive oil and liberally season with Tsp of Old Bay and Tsp of Jerk/Creole Seasoning

Place the Tilapia on the grill, cooking 5-6 minutes on each side. Squeeze lemon over the top of the fillet and serve with Garlic Aioli

Garlic Aioli

 Garlic Aioli  Cup of mayonnaise  Freshly crushed black pepper  3 cloves of Garlic, diced  Wedge of lemon  Dijon Mustard (I used horseradish brown mustard) - tbls                                                                  Plan of Attack  Mix ingredients together, squeeze in lemon juice and add pepper to taste. Chill aioli and add to fish as a garnish, with some set aside to be used as needed.     My Comments: I think you have to have the aioli to cut the spicy heat of the tilapia. I made a mistake and did not account of the saltiness of the mustard I added to the aioli, so it was a little spiced for the average person. Since I have ridiculously low blood pressure and constantly crave sodium, I ate my dinner happily.  This meal is surprisingly quick, satisfying and the satisfies the poor man's craving for surf and turf.

Garlic Aioli

Cup of mayonnaise

Freshly crushed black pepper

3 cloves of Garlic, diced

Wedge of lemon

Dijon Mustard (I used horseradish brown mustard) - tbls

                                                                Plan of Attack

Mix ingredients together, squeeze in lemon juice and add pepper to taste. Chill aioli and add to fish as a garnish, with some set aside to be used as needed.

 

My Comments: I think you have to have the aioli to cut the spicy heat of the tilapia. I made a mistake and did not account of the saltiness of the mustard I added to the aioli, so it was a little spiced for the average person. Since I have ridiculously low blood pressure and constantly crave sodium, I ate my dinner happily.

This meal is surprisingly quick, satisfying and the satisfies the poor man's craving for surf and turf.