Spicy Grilled Tilapia W/ Creamy Grits or Rice and Mushroom Sauce
photo by Ms B.
- Ready In:
Mushroom Scallion Sauce
- 1 tablespoon butter (or cooking spray)
- 2 cups sliced baby portabella mushrooms (cremini, or other regular mushrooms)
- 1⁄2 cup sliced scallion
- 1⁄4 cup white wine
- 1⁄2 pint heavy cream (or fat-free milk w. 1/2 tsp of flour)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- salt and black pepper
1 cup brown rice or
- 5 cups milk
- 1 cup quick-cooking grits
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Grilled Broccoli and Carrots
- 1 bunch broccoli, sliced lengthwise (with stalks and florets intact)
- 1 bunch whole carrot, tops removed, sliced lengthwise
- 1 stalk celery, chopped (optional)
- 1⁄4 cup olive oil (or cooking spray)
- 1 tablespoon garlic powder
- salt and pepper
- 6 (6 ounce) tilapia fillets
- 1⁄3 cup jamaican jerk spice, marinade
- Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
- Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
- Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
- Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
- Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
Questions & Replies
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I didn't have the broccoli and carrots on hand for this recipe, but did prepare the tilapia, sauce, and grits. It was incredible paired with steamed green beans on the side. I used my George Foreman grill for the fish and didn't even have to flip it. I loved the contrast in flavors of the spicy seasoned fish and the creamy grits. The sauce is a great finish. This is absolutely a company worthy dish.