Grilled Tilapia
with Orzo, Zucchini and Peppers
Marinate and grill up tilapia for a fun summer supper! This orzo dish is a twist on pasta salad with grilled and chopped veggies and lemon!
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.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Tomato Sauce Base
(May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Mediterranean Spice Blend
(May contain traces of: Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
6 unit(s)
Wooden Skewers
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat.
- Add 1 tbsp (2 tbsp) oil, then stir to coat. (TIP: We love to use olive oil in this recipe!) Cover and set aside.
- Meanwhile, soak skewers in water for at least 5 min.
- Meanwhile, cut zucchini lengthwise into 1/4-inch thick slices.
- Core, then quarter pepper.
- Add zucchini, peppers and 1/2 tbsp (1 tbsp) oil to a plate. Season with 1 tsp (2 tsp) Mediterranean Spice Blend, salt and pepper. Toss to coat.
- Peel, then finely grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add mayo, half the lemon zest, 1/8 tsp (1/4 tsp) garlic and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Combine tomato sauce base, remaining garlic, remaining Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oil in a medium bowl.
- Pat tilapia dry with paper towels. Season with salt and pepper, then add to bowl with marinade. Toss to fully coat. (NOTE: Skip the skewering step. Save the skewers for another creation.)
- Bring the bowl of marinated tilapia to the grill.
- After grilling, discard any excess marinade.
- Add peppers to the grill. Close lid and grill, flipping once, until tender, 3-5 min per side.
- Add zucchini to the grill. Close lid and grill, flipping once, until tender, 2-3 min per side.
- Transfer grilled veggies to the same plate to cool slightly.
- Add tilapia to other side of the grill. Close lid and grill for 1-3 min per side, until opaque.** (NOTE: Don't overcrowd your grill! Grill tilapia once veggies are done if there isn't enough space on the grill.)
- Transfer tilapia to a clean plate. Cover with foil to keep warm.
- Roughly chop zucchini and peppers.
- Add chopped veggies, lemon juice and remaining lemon zest to the pot with orzo. Season with salt and pepper, then stir to combine.
- Divide grilled veggie orzo between bowls. Top with tilapia.
- Drizzle lemon aioli over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tilapia, pat dry with paper towels. Season with salt and pepper, then add to bowl with marinade. Toss to fully coat. (NOTE: Skip the skewering step. Save the skewers for another creation.) Bring the bowl of marinated tilapia to the grill. After grilling, discard any excess marinade. Cook tilapia in the same way the recipe instructs you to cook the shrimp.**