Chili-basted Grilled Tilapia
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
Instructions
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
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