Tilapia Asada Con Mayonesa Al Chimichurri Recipes

Steps:

• Heat grill to medium heat.
• Blend first 6 ingredients in blender until blended. Reserve half the mayo mixture; brush both sides of fish with remaining mayo mixture.
• Grill 3 min. on each side or until fish flakes easily with fork.
• Top with cheese. Serve with reserved mayo mixture.

Steps:

• Calienta la parrilla a fuego medio.
• Licúa bien los primeros 6 ingredientes. Aparta la mitad de la mezcla de mayonesa; barniza ambos lados de los filetes de pescado con la mezcla de mayonesa restante.
• Ásalos 3 min. por lado o hasta que el pescado se desmenuce fácilmente con un tenedor.
• Espolvorea el queso encima de los filetes de pescado. Sírvelos con la mezcla de mayonesa que apartaste.

Steps:

• Put heavy-duty aluminum foil on grill and spray with non-stick cooking spray. Heat grill to medium heat.
• Blend first 6 ingredients in blender until well blended. Reserve half the mayo mixture; brush both sides of fish with remaining mayo mixture.
• Grill 3 minutes on each side or until fish flakes easily with fork. (I found it took more like 6-10 minutes, but I moved the fish up one shelf, about 5 or 6 inches from the flame.).
• Top with cheese. Serve with reserved mayo mixture.

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Steps:

• To prepare the fish for the grill, lightly grease the foil. Wash the fish and place each fish on a square of heavy duty aluminum foil. Season cavity and sides of fish with the Seafood seasoning of your choice, or Lemon Pepper seasoning. Dot with butter and put lemon slices in cavity. Seal aluminum foil around fish. Grill over a med-high heat for approximately 25 minutes - or until done. After 20 minutes or so check the fish to see if it is flaky and tender. Open up the foil packets to check each one.
• For the sauce: In a small serving dish combine the parsley, garlic, salt, lemon juice and extra virgin olive oil. Mix well. Serve this over the fish, or on the side.
• For a whole fish 1 1/2 pounds to 2 pounds.
• Charcoal Grill 10 to 12 minutes per side over direct heat.
• Gas-Grill 12 to 14 minutes per side, direct heat.
• Fish should flake easily when tested with a fork.
• Garnish with parsley, and lemon slices.