By Executive Chef Mark Shoopman, CEC, CFBE
4 each 6 – 8 ounce Tilapia fillets, skinned and boned
2 cups Chopped vegetable salad, recipe follows
¼ cup Creole seasoning blend, recipe follows
¼ cup Extra virgin olive oil
1 tablespoon Honey
Chopped Vegetable Salad Ingredients:
Chop all the following vegetables into ¼ chunks unless otherwise noted. You can substitute your favorite veggies here to make to your personal taste!
2 tablespoons Coarsely chopped fresh herbs, such as flat-leaf parsley, chives
¼ cup Garden zucchini
¼ cup Yellow squash
¼ cup Sweet red, yellow or orange bell pepper
¼ cup Fresh Asparagus, lightly steamed and chilled
¼ cup Cherry tomatoes cut into quarters
¼ cup Vidalia or other sweet onion
1 cup, packed Baby spinach leaves, stems removed and leafs left whole,
¼ cup Raspberry vinaigrette dressing, Chilled. Use your favorite kind!
1. In a large bowl, combine all the vegetables and the dressing and lovingly toss to coat all the vegetables. Allow to chill in the fridge for up to 1 hour. Add the baby spinach and chopped herbs and lovingly toss again.
Creole Seasoning Ingredients:
1 ½ tablespoons Chili powder
1 tablespoon Good quality smoked paprika
2 tablespoons Sea salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried Oregano
1 tablespoon Cayenne pepper
1 tablespoon Dried Thyme
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 teaspoon White pepper
- Mix all ingredients and store in an air tight container. Store unused portion.
Preparation and Presentation:
Heat your grill to medium - high heat.
In a small bowl, mix a quarter cup of the creole seasoning mix with the ½ cup of olive oil and a “generous” tablespoon of honey. Mix completely and with a grill brush, generously baste one side of the fish with the mixture. Place the seasoned side down onto the grill and season the other side in the same manner. The fish may flame up a little so be prepared. Cook until done, turning once, about 2-3 minutes per side. As the fish is cooking, continue to baste with additional seasoning to your liking. The more the spicier!
When the fillets are done, (135 degrees internally), remove them from the grill and allow them to rest a minute. On heated dinner plates, spoon a quarter of a cup per fillet of the chilled vegetable salad and lovingly lay the Tilapia over the top. Serve with a fresh lemon wedge and enjoy!
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