Ingredients
- 4 tilapia filletapprox 150 gram per fillet
- 15 millilitres fresh lime juice
- 50 grams mayonnaise
- Sea Salt
- white pepper from the mill
- Vegetable Oilfor frying
For the basting liquid
- 10 grams clove garlic
- 40 grams tomato fleshpeeled, deseeded, tomato
- 30 grams white onion
- 5 dried chilliesancho 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
Directions
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.
- 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.
