Best 4 Char Grilled Lemongrass Tilapia Fish Recipes
Embark on a culinary adventure with our tantalizing char-grilled lemongrass tilapia fish, a symphony of flavors that will ignite your taste buds. This delectable dish, originating from the vibrant streets of Vietnam, combines the aromatic essence of lemongrass with the delicate texture of tilapia, resulting in a harmonious balance of sweet, sour, and savory notes. As you bite into the succulent flesh, a burst of citrusy freshness mingles with the subtle earthiness of lemongrass, leaving a lingering sensation that will transport you to the heart of Southeast Asia. Accompanying this main course are three equally enticing recipes: a vibrant papaya salad, a refreshing Vietnamese dipping sauce, and an aromatic jasmine rice that perfectly complements the grilled tilapia. Each recipe is meticulously crafted to provide a unique culinary experience, ensuring that every bite is an explosion of flavors and textures.
Here are our top 4 tried and tested recipes!
GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO
Steps:
- Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- Heat the grill to high.
- Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
GRILLED TILAPIA
Steps:
- Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
- Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
Tips:
- Choose thick-cut tilapia fillets: Thinner fillets will cook too quickly and become dry, resulting in a poor-quality result.
- Don't be afraid to experiment with different marinades: The marinade in this recipe is packed with flavor, but you can adjust it to your liking. Try adding different herbs or spices, or changing up the type of citrus juice you use. Just make sure to marinate the fish for at least 30 minutes before cooking to allow the flavors to penetrate.
- Cook the fish over medium-high heat: This will help to create a nice char on the outside of the fish while keeping the inside tender and juicy. If you cook the fish over too low heat, it will take longer to cook and may become dry.
- Baste the fish with the marinade while it cooks: This will help to keep the fish moist and flavorful. You can also use a basting brush to apply a glaze or sauce to the fish during the last few minutes of cooking.
- Serve the grilled lemon grass tilapia with your favorite sides: Roasted vegetables, grilled pineapple, or a simple salad are all great options.
Conclusion:
This grilled lemon grass tilapia recipe is a delicious and easy-to-follow dish that is perfect for a weeknight meal or a special occasion. The marinade infuses the fish with flavor, while the char-grilling gives it a beautiful crust and smoky aroma. Serve it with your favorite sides for a complete and satisfying meal.
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