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Serves/Makes: 4

Ingredients:

• 2 pounds tilapia fillets
• 2 tablespoon chili powder
• 1 teaspoon of cumin
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder


Non-stick coating spray

How to cook:

• Prepare the aioli according to the instructions below. Use a non-stick coating spray to prepare a grill rack, and heat up the grill.
• Rinse the Tilapia fillets with cold water and dry them with paper towels or similar.
• Mix chili, cumin, onion powder and garlic powder.
• Sprinkle the spice mix on both sides of the Tilapia fillets.
• Place the Tilapia fillets on the heated grill, approximately 4 or 5 inches from the fire.
• Grill the Tilapia fillet for roughly 5 minutes per 1/2 inch of fillet. (Measure from the thickest point of the fillet.) Flip the fillet once halfway through the grilling time.
• Serve the grilled Tilapia with aioli.

Aioli Ingredients:

• 1 cup of mayonnaise
• 6 garlic cloves
• 1 tablespoon of lemon juice
• 1 tablespoon of Dijon mustard
• 3/4 teaspoon dried tarragon

Aioli Preparation:

• Put mayonnaise in a bowl.
• Press the garlic cloves and put the garlic in the bowl.
• Add lemon juice, Dijon mustard and dried tarragon to the bowl.
• Mix the ingredients carefully and place in the refrigerator.

Note:

Grilling tilapia is one of the earliest known ways of preparing the tilapia fish.

Comments:

Aioli (French) is a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically it is a garlic mayonnaise.
In Provence (France), aioli also designates a complete dish consisting of boiled vegetables (carrots, potatoes..., green beans), boiled fish (normally, desalted cod), and boiled eggs served with the aioli sauce.
Different variants of this sauce exist along the Mediterranean coasts from Andalusia to Sicily.
Aioli has become popular as an accompaniment in Australia.

This recipe for Grilled Tilapia with Aioli serves/makes: 4

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Main Ingredient: Tilapia
Preparation Method: Broiled/Grilled
Cuisine: French