Chili-basted Grilled Tilapia

While ribs, chops and steaks get all the marinating of spice mixtures, rubs and marinates, fish often just gets the same olive oil, lemon and herb treatment that is generally used for all seafood. This recipe was inspired by a trip to Mexico.

It had a marinated barracuda fillet that was then basted with a cumin and chili-spiced tomato mixture. Obviously the fact that the BBQ was on a sandy beach on an amazing island off Cancun, over a simple charcoal fire and the fish was caught just a few hours earlier elevated the taste from excellent to unbelievable.

However this may be, I got this recipe from the person that grilled the fish, but it was very vague. Then I researched the dish in various cookbooks and finally, quite a few after this Mexico trip, came up with this delicious recipe. Enjoy!

Ingredients

• 150 grams tilapia fillet (x4)
• 15 milliliters lime juice fresh
• 50 grams mayonnaise
• sea salt
• white pepper from the mill
• vegetable oil for frying

For the Basting Liquid:

• 10 grams clove garlic
• 40 grams tomato flesh peeled, deseeded, tomato
• 30 grams white onion
• 5 chilies dried, ancho or other native Mexican variety is best
• 120 milliliters water
• 10 milliliters vinegar distilled
• 15 grams butter
• 15 milliliters olive oil
• sea salt
• 1/4 teaspoon oregano dried
• 1/4 teaspoon cumin powder
• 1/4 teaspoon marjoram dried
• 1/4 teaspoon thyme dried
• black pepper from the mill

For the basting liquid:

• Soak the dried red chili in warm water for 10 minutes, then drain.
• Add all ingredients, except the butter and the virgin olive oil into a blender or food processor, and puree them.
• In a saucepan, heat the butter and the oil, than add the chili tomato puree and bring the puree to boil. Simmer for 20 minutes or until the sauce slightly thickens.
• Remove the basting liquid from the heat and set aside.

For the tilapia fillet:

• In a bowl, combine the mayonnaise with the lime juice and marinate the Tilapia fillet with this mixture for approximately 20 minutes.
• Remove the fish fillet from its marination and season with sea salt and pepper from the mill.
• Place on a well oiled grill or BBQ rack over low heat and brush well with the basting liquid over the top of the fish fillet.
• Turn over the fish frequently brushing the top side of the fish with the basting liquid just as often.
• Grill until the fish is just done and still moist and serve immediately.

Notes

Related: Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa

Related: Pan-Seared Barramundi with Salsa Related: Spiced Snapper on Citrus & Mint Couscous

Related: Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc Related: Salmon Tomato Pasta (No Cream)