Ingredients Jump to Instructions ↓

  1. 4 (6 oz.) Regal Springs tilapia filets

  2. 3 medium red onions

  3. 4 cups cherry tomatoes

  4. 2 lemons

  5. 2 cups of fresh basil

  6. 1 cup of pine nuts

  7. 1/3 cup extra virgin olive oil

  8. 4 tbsp. sweet balsamic vinegar

  9. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium high heat.

  2. Prepare the tomato relish by slicing tomatoes in half.

  3. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein).

  4. Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

  5. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.

  6. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper.

  7. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

  8. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).

  9. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

  10. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter.

  11. Pour the tomato relish over the fish.

  12. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.


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