This is a Thai recipe that went with a Vegetable Stir-Fry and Pineapple Fried Rice. It’s very simple to make, with lots of wonderful flavour.
Unfortunately, I only took a picture of the tilapia waiting for the grill – I forgot to photograph it once it was done!
Marinated tilapia, ready for the grill
I’ve talked about Rick Browne’s book, The Best Barbecue on Earth, quite a few times now. It has many, many recipes I love and want to experiment with.
Belle’s note: This is a very lovely dish, and it’s definitely one I’ll ask for again. The tilapia really absorbs the flavours of the Thai-spiced marinade, but it’s still mild enough that you can pair it with more robust tasting side dishes.
The following recipe is adapted from The Best Barbecue on Earth.
Grilled Koh Samui Tilapia
10 cloves garlic, cut into quarters
1/2 cup cilantro, chopped
1/4 cup olive oil
1/4 cup organic lime juice
2 1/2 tbsp fish sauce
2 tsp white peppercorns, ground in a mortar and pestle
2 tsp golden brown sugar
1 tsp ground coriander
1 tsp sea salt
4 tilapia fillets, skinned
- In a blender combine the garlic, cilantro, olive oil, lime juice, fish sauce, pepper, sugar, coriander and salt and blend until smooth.
- Place the tilapia in a re-sealable freezer bag. Pour mixture in and mix well without breaking the fillets.
- Place in the fridge for 1-2 hours.
- Heat, clean and oil the BBQ grill over medium heat.
- Drain the tilapia and discard the marinade.
- Place disposable grilling trays on the BBQ grill or use aluminum foil.
- Grill the fillets for 4-6 minutes per side.