Grilled Tikka-Style Double Tilapia and Basmati Pilaf

Name: Grilled Tikka-Style Double Tilapia and Basmati Pilaf with Grilled Garlic Butter Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 600 g Tilapia; ½ cup Tikka Sauce; 1 unit(s) Red Onion; 1 unit(s) Green Bell Pepper; 2 unit(s) Flatbread; ½ tsp Garlic Salt; 1 tbsp Indian Spice Mix; ¾ cup Basmati Rice; 2 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Grilled Garlic Butter Flatbreads

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Bring a taste of the tandoor to your dining table with this tikka inspired tilapia dinner!

Tags:

Quick

•Family Friendly

Allergens:

Tilapia

•Milk

•Soja

•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

600 g

Tilapia

½ cup

Tikka Sauce

1 unit(s)

Red Onion

1 unit(s)

Green Bell Pepper

2 unit(s)

Flatbread

½ tsp

Garlic Salt

1 tbsp

Indian Spice Mix

¾ cup

Basmati Rice

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1120 kcal

Fat32 g

Saturated Fat11 g

Carbohydrate132 g

Sugar14 g

Dietary Fiber9 g

Protein79 g

Cholesterol185 mg

Sodium1700 mg

Trans Fat0.5 g

Potassium1700 mg

Calcium225 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Small Bowl

•Aluminum Foil

•Paper Towel

•Baking Sheet

•Silicone Brush

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.