So, today my cousin, Miss Anitra Brown, emailed me to ask me if I had any recipes for tilapia...and if I posted my recipes any place. I was SUPER flattered that she would come to me for some recipes...as I am just an amateur cook up in the kitchen. So, I sent her a tilapia recipe...it was actually my ocean perch recipe, but it is just as good with tilapia.
Check it out:
I sometimes post my recipes to my blog, but I haven't pooled them all into one place. I thought about starting a second recipe blog...maybe I will do that.
This is how I love to cook me some tilapia.
Tilapia a la Parilla (Grilled Tilapia) con Grilled Asparagus
3 cloves garlic minced
1 to 3 teaspoons butter
1/4 cup diced scallions
Crushed red pepper flakes
1 lemon cut into halves
3 to 4 fresh basil leaves minced
Get your grill going real nice like...if it is a charcoal grill (which is the best)...get your coals nice and toasty. If you are using a gas grill, turn the heat to medium.
Lay your tilapia on a sheet of tin foil. Sprinkle on top of the fillets your salt and pepper, lay on each piece of fish a pat of butter. Sprinkle on top of the tilapia the scallions, red pepper flakes and basil leaves. Then, squeeze your lemon all over the fish.
Place another piece of tinfoil on top of the tilapia and seal the edges by curling them up.
Place the fish in the foil on the grill and cover.
Cook on the grill for about 5-8 minutes, then open the foil, flip the fish, reseal the foil, and then grill for another 5-8 minutes until the fish is done, is flaky, but don't overcook it or it will dry out.
Grilled Asparagus Recipe
This great served with roast corn on the grill or asparagus.
If you get some of those wooden skewers, you can line up your aspargus side by side...about six to eight pieces, then, near the tip of the asparagus, insert one stick through all six to eight pieces and then insert another stick through the asparagus down near the bottom. Brush some olive oil in a thin layer over the asparagus, and lay them bad boys on the grill. Let 'em cook for a good 5-10 minutes...and then eat 'em up.
You can do the same thing with the tilapia in the oven, if you don't feel like grilling. But the charcoal is fabulous. Also, poke a few holes with a fork into the top and bottom of the foil...not too many...but enough to let the grill taste get up in there.