| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Tilapia fillets |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Cumin |
| 2 |
tb |
Chili powder —aioli—– |
| 1 1/2 |
c |
Mayonnaise |
| 6 |
|
Garlic cloves; pressed |
| 1 1/2 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Dijon mustard |
| 3/4 |
ts |
Dried tarragon |
INSTRUCTIONS
Spray grill rack with a non-stick coating. Rinse tilapia with cold water; p
dry with paper towels. Combine spices and sprinkle on both sides of fillet
Place on heated grill 4 to 5 inches from a hot fire. Cook 4-5 minutes per
1/2 inch measured at thickest point, turning once halfway through cooking
time. Serve with Aioli.
Aioli -- Combine all ingredients in a bowl. Refrigerate.
Recipes sent to me from Bill, wight@odc.net
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