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 Salt and pepper

Instructions Jump to Ingredients ↑

  1. Directions : • Preheat grill to medium high heat. • Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside. • 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. • Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice. • 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). • Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender. • Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. • Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve. Recipe courtesy of Regal Springs Tilapia ( )


Send feedback