Grilled Tilapia and Ciabatta
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Grilled Tilapia and Ciabatta

Grilled Tilapia and Ciabatta

with Lemon Aioli

Garlic Guide for Steps 2 and 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2

tsp) medium and 1/2 tsp (1 tsp) extra!

Tags:
Family Friendly
Allergens:
Tilapia
Mustard
Egg
Barley
Wheat
Milk

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

½ tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Garlic, cloves

1 unit(s)

Lemon

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

3 tbsp

Oil*

0.38 tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate49 g
Sugar3 g
Dietary Fiber4 g
Protein39 g
Cholesterol100 mg
Sodium1250 mg
Trans Fat0.4 g
Potassium800 mg
Calcium75 mg
Iron5 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

Strainer
Zester
Small Bowl
Large Bowl
Whisk
Measuring Spoons
Baking Sheet
Aluminum Foil

Instructions

Prep
1
  • Peel, then mince or grate garlic.
  • Zest, then juice lemon.
  • Halve tomatoes.
  • Halve ciabatta.
  • Pat tilapia dry with paper towels.
Make lemon aioli and vinaigrette
2
  • Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon aioli.)
  • Add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)
Make garlic butter and finish prep
3
  • Combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp garlic in another small bowl. (NOTE: Reference garlic guide.)
  • Arrange ciabatta, cut-side up, on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.
  • Add tilapia, remaining garlic, half the Montreal Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat.
Grill tilapia and ciabatta
4
  • Add ciabatta, cut-side down, to one side of the grill. Grill ciabatta until golden and grill marks appear, 3-4 min. Flip, then grill until warmed through, 1-2 min.
  • Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil! For 4 ppl, use 2 sheets.)
  • Add tilapia to the foil. Grill, flipping once, until tilapia is cooked through, 2-3 min per side.**
  • Return ciabatta and tilapia to the baking sheet.
Finish salad and ciabatta
5
  • Add arugula and spinach mix and tomatoes to the bowl with vinaigrette, then toss to combine.
  • Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.
Finish and serve
6
  • Divide tilapia, ciabatta and salad between plates.
  • Dollop lemon aioli over tilapia.
7

If you've opted to get tilapia, pat tilapia dry. Season and cook in the same way the recipe instructs you to cook the shrimp.**

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