In preparation for the wedding, I planned to do a diet of white fish and asparagus, for Lunch and Dinner one week before the big day. It proved too difficult for a week and I failed. Before I quit, I tried out one of my older favorites, Grilled Tilapia with Ginger Berry Salsa. It's a recipe from Jillian Michaels 'Body Revolution'. The original recipe calls for Halibut, but I use Tilapia. Feel free to try it on any white fish!
Two tips:
One, fish is done cooking when it gives just like the texture of the tip of your nose. If it feels tougher than that, you're over doing it.
Second, salt your fish just before cooking, don't let it sit, it will get too tough.
Tilapia with Ginger Berry Salsa
Salsa
4 cups fresh mixed berries (I used blueberries and raspberries)
2 Tbsp. finely chopped red onion
1 Tbsp. seated ginger (I used too much)
1 Tbsp. aplenty cider vinegar
3/4 tsp. agave syrup
Salt and Pepper
4 cups fresh mixed berries (I used blueberries and raspberries)
2 Tbsp. finely chopped red onion
1 Tbsp. seated ginger (I used too much)
1 Tbsp. aplenty cider vinegar
3/4 tsp. agave syrup
Salt and Pepper
Fish
4 Tilapia or White Fish Fillets
Method
In a small bowl mix together all salsa ingredients. Set aside while you prepare the fish.
Lightly salt and pepper both sides of your fish. Pan sear the Halibut steaks (or Tilapia) with olive oil on med-high heat or fire on the grill. I cooked them approximately 4 minutes per side. When finished spoon the Salsa over the fish and serve with a Green Salad.
