Grilled Tikka-Style Double Tilapia and Basmati Pilaf
with Grilled Garlic Butter Flatbreads
Bring a taste of the tandoor to your dining table with this tikka inspired tilapia dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
600 g
Tilapia
(Contains: Tilapia)
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Soy)
½ tsp
Garlic Salt
(May contain traces of: Sulphites, Wheat, Mustard, Sesame, Soy, Milk, Peanuts, Tree nuts)
1 tbsp
Indian Spice Mix
(May contain traces of: Sulphites, Wheat, Mustard, Sesame, Soy, Milk, Peanuts, Tree nuts)
¾ cup
Basmati Rice
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into half. (TIP: Keep root intact! It will make it easier to grill.)
- Core, then cut pepper in half.
- Add onions, peppers, 1 tbsp (2 tbsp) oil and half the Indian Spice Mix to a medium bowl. Season with salt and pepper, then toss to combine.
- Heat 1 tbsp (2 tbsp) butter in a small bowl in the microwave until melted, 30 sec.
- Stir in 1/4 tsp (1/2 tsp) garlic salt, then season with pepper.
- Pat fish dry with paper towels. Arrange fish on a sheet of foil large enough for the fillets.
- Season with remaining Indian Spice Mix, salt and pepper.
- Spreak tikka sauce all over fillets.
- Arrange onions and peppers on one side of the grill. Cook, flipping once halfway through cooking, until tender, 5-6 min.
- Carefully arrange foil with fish on the other side of the grill. Close lid and grill until tilapia is cooked through, 5-6 min.**
- Transfer veggies and fish on foil to a baking sheet, then cover with foil to keep warm.
- Once the grill is free, add flatbreads to the grill, then brush with melted garlic butter. Grill until heated through and grill marks form, 1-2 min. Flip, brush with more garlic butter. Grill until heated through and grill marks form, 1-2 min.(TIP: Keep an eye on flatbreads so they don't burn!)
- Transfer to the baking sheet and cover to keep warm.
- Remove root and outer layer from onions, then cut onions and peppers into 1/2-inch pieces.
- Fluff rice with a fork. Add onions, peppers and 1 tbsp (2 tbsp) butter to rice, then stir until butter is melted.
- Cut flatbreads into quarters.
- Divide flatbreads and rice pilaf between plates. Top pilaf with fish. Drizzle any remaining tikka sauce from the foil over fish.
If you've opted for double tilapia, cook it in the same way the recipe instructs you to cook the regular portion of tilapia.
