Friday, December 4, 2009

Grilled Chili-Lemon Tilapia

I think this is the fastest dish we’ve ever made. The whole process (including prep) takes less than 10 minutes. Of course, if you serve it over brown rice like we did, your total cooking time will be a little longer. This recipe is adapted from Women’s Health.

FYI: Tilapia is a freshwater fish native to North Africa, but the tilapia we see in stores is from farms in the U.S., Central America and China. It’s all the same fish, but the fish’s country of origin makes a difference. According to Seafood Watch, tilapia farms in the U.S. are well-managed to reduce pollution. Management of tilapia farms in Central America is deemed moderately effective and management of tilapia farms in China and Taiwan is deemed ineffective. The bottom line: Seafood Watch recommends U.S.-farmed tilapia as a “Best Choice” and Central American-farmed tilapia as a “Good Alternative,” but advises consumers to “Avoid” tilapia farmed in China or Taiwan.

2 tilapia fillets

2 tsp mild chili powder

1 tbsp olive oil

2 lemons, sliced into rounds

1. Preheat grill pan.

2. In a small bowl, combine olive oil and chili powder. Brush over tilapia. Brush any leftover “sauce” over the lemon slices.

3. Place tilapia and lemon slices in grill pan. Grill for about 2 minutes per side.

4. Serve over brown rice.

Tilapia on Foodista

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