• Home
  • CHILI BASTED GRILLED TILAPIA FILLET

CHILI BASTED GRILLED TILAPIA FILLET

0 0
CHILI BASTED GRILLED TILAPIA FILLET

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 tilapia fillet approx 150 gram per fillet
15 millilitres fresh lime juice
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 dried chillies ancho or other native mexican variety is best
120 millilitres Water
10 millilitres distilled vinegar
15 grams Butter
15 millilitres 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
  • Serves 4
  • Medium

Ingredients

  • For the basting liquid

Directions

Share

This recipe I use since at least 10 years. In my personal opinion, fish is not given the proper respect when it comes to the BBQ season. 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 used generally for all seafood.

This recipe I liked from the first time I saw it. It was actually on a trip to Mexico, where a Barracuda fillet was marinated that way and then basted with the cumin and chili spiced tomato mixture. Obviously the fact that the BBQ was on a sandy beach on a small 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 the recipe from the person that grilled the fish, but it was very vague. Then I researched the dish in various books and finally quite a few years later only came up with this recipe.

For the basting liquid

  1. Soak the dried red chili in warm water for 10 minutes, then drain.
  2. Add all ingredients, except the butter and the virgin olive oil into a blender or food processor, and puree them.
  3. 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.
  4. Remove the basting liquid from the heat and set aside.

For the Tilapia fillet

  1. In a bowl, combine the mayonnaise with the lime juice and marinate the Tilapia fillet with this mixture for approximately 20 minutes.
  2. Remove the fish fillet from its marination and season with sea salt and pepper from the mill.
  3. 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.
  4. Turn over the fish frequently brushing the top side of the fish with the basting liquid just as often.
  5. Grill until the fish is just done and still moist and serve immediately.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
GINGER MINT LEMONADE
next
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
previous
GINGER MINT LEMONADE
next
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS

Add Your Comment