I never thought of grilling tilapia filets because they are too delicate, but pan-grilling worked so well that I can see it as my method of choice from now on. Normally I would either pan fry them after coating with flour, or follow a lighter route, baking in the oven. However, when the weather outside is the way I like it (mid to high 90’s yeaaaaaah!) I rather not turn our oven on. The inspiration for this meal came from Cooking Light magazine, but I definitely took off in my own direction.
PAN-GRILLED TILAPIA FILETS WITH SMOKED PAPRIKA AND AVOCADO CREAM
(from the Bewitching Kitchen)
for the fish
4 tilapia filets
2 Tbs olive oil
1 tsp smoked paprika
salt and pepper
for the avocado cream
2 small avocados
1/4 cup orange juice
1/4 cup fat-free yogurt (or full fat)
1 to 2 tsp freshly grated ginger
salt and pepper
lime juice to taste
Mix the olive oil with the smoked paprika in a small bowl. Lay the filets on parchment paper, season lightly with salt and pepper. Brush both sides with the smoked paprika oil. Heat a grill pan, when hot spray it lightly with oil. Add the filets and cook 2 minutes per side or until done (they should flake easily and have nice grill marks).
For the avocado cream, blend all ingredients except the lime juice in a small food processor or blender, until very smooth. Taste and add lime juice for a nice balance of flavor, as the orange juice tends to make it a little sweet. If you want a more runny consistency, add a little water (or any of the juices according to your taste). Serve cold or even chilled.
to print the recipe, click here
Comments: This was a delicious dinner, very quick to prepare, light and absolutely perfect for the weather we are having! I served the fish with blistered grape tomatoes. Simply heat a very small amount of olive oil in a non-stick pan, when screaming hot, add the tomatoes (whole), season with salt, pepper, and herbes de Provence. Shake the pan around a few times, once they start to get blisters all over, they are done. This side dish will be ready in 5 minutes, and the tomatoes can sit and wait, no need to serve them too hot. (Did you notice I just gave you three recipes in a single blog post? Am I generous or what? ;-))
The avocado cream soothes the heat of the smoked paprika, and serving it cold was a nice move. If you like your fish more heavily seasoned, add more smoked paprika, some extra black pepper, or even some garlic. We prefer to have the flavor of the fish to come through first. The small amount of paprika was enough to give the oil a beautiful, intense red color…
Before I leave you… Since I’m on the subject of fish dinners, Kelly from Inspired Edibles recently blogged on a great recipe for sole filets. After seasoning the filets in a lime-chili marinade, she coated them with quinoa flakes and baked in the oven. Click here to read her post about it. I pinned her version to try once the weather cools down a little. Sounds absolutely delicious!
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