This recipe is adapted from a similar one I saw on The Cooking Channel. Of course, I had to add my own “twist”. If you love Tilapia and have not grilled it you are in for a treat! Don’t be intimidated by the number of ingredients – each one delivers it own special layer of flavor and makes this dish fantastic.
Citrus & Corn Relish Ingredients:
2 scallions finely chopped
1 large ear of corn
1 orange bell pepper , seeded and cut into large slices
1 yellow squash, cut into large slices
1 mango cut into large slices
3 canned pineapple rings
1 can of fire roasted tomato drained
1 purple onion sliced into large pieces
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from about 1 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon white wine vinegar
Citrus & Corn Relish Instructions:
-Whisk together, in a large mixing bowl, wine vinegar, olive oil, lemon juice, salt &
pepper. Put ALL the veggies and fruit into the mixing bowl and stir to coat.
-Heat grill to medium heat.
-Start with the corn and grill about 5 min, turning to get that “char”. Add the squash,
pepper and onion and grill another 3 minutes. Add the mango and pineapple and
scallions and grill an additional 2 minutes.
-Remove all from grill and chop into small chunks. Add the tomatoes. Pour the olive oil
mixture over the veggies and stir to coat. Set aside till Tilapia is ready.
-Four 4-oz Tilapia fillets
-1 tablespoon soy sauce
-2 teaspoons grated ginger
-1 clove garlic, mashed
-Zest of 1 lemon
-Zest and juice of 1 orange
-Pinch of salt and pepper
-2 Tablespoons of olive oil
-4 large pieces of heavy duty tin foil
-Place a Tilapia fillet on each piece of tin foil and sprinkle both side with salt & pepper.
-Whisk together the olive oil, soy sauce, garlic, lemon and orange zest, orange juice and
-Fold up the sides on the tin foil around the Tilapia as if you are forming a tent. Divide the
marinade over all 4 fillets and seal the top to encase the fish.
-Grill the Tilapia packets on grill for about 12 minutes.
-Remove from grill. Carefully open the foil packets and plate. Top with the relish and