Tuesday, April 26, 2011

Tuesdays At the Table -- Tilapia

Happy Easter everyone! Just listening (finally) to Carrie's "How Great Thou Art" and reflecting back on some wonderful moments spent with our family this past weekend. We are all so blessed, and even in the rough patches, there is someone walking us (maybe carrying us) through.

But we did try a yummy new tilapia recipe before we left! Linking up with All the Small Stuff this morning to share what I actually found via Happiness is...!

Giada's Broiled Tilapia with Mustard Chive Sauce is quick, healthy, and tasty! I've never cooked tilapia this way, but the method worked great for a flavorful and moist dish. I did find that the first night the sauce was a bit sweeter with the agave, but after sitting overnight, it turned out much better. I also took the sauce out of the icebox to get to room temp the second night. Pair with microwaveable steamed veggies and Zea's Corn Grits, and you've got yourself dinner!



  • Vegetable oil cooking spray
  • 4 (5 to 6-ounce) tilapia fillets
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper


  • 1/4 cup plain, full-fat Greek yogurt
  • 2 teaspoons agave nectar or honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup lemon juice (from 1 large lemon)
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper

For the fish: Preheat a broiler (I used low.). Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. (I even used alum. foil for easy clean up.)

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce. 



MM said...

This looks really good. My family loves fish and I'm always looking for new ideas.
(visiting from Tuesdays at the Table)

GabbyRM said...