Grilled Tilapia on Cilantro Jalapeno Slaw Recipe
with Sandra Lee
Ingredients: Makes 4 servings
4 (6 to 8 ounce) fresh or frozen tilapia fillets, thawed
1 ½ cups Italian dressing, divided,
2 Jalapenos, halved and seeded
1 (16 ounc) bag coleslaw mix
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon ground black pepper
Garnish: fresh cilantro leaves
Procedures:
Spary grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400 to 500 degree)
Rinse fish, and pat dry. In a large zip top plastic bag, combine fish and ½ cup dressing. Seal and let stand for about 10 minutes.
Grill jalapeno halves, covered with grill lid, for 2 minutes on each side. Remove from grill, and chop.
In a medium bowl, combine remaining 1 cup dressing slaw mix, cilantro, and choppped jalapenos. Stir in salt and pepper.
Remove fish from marinade, discarding marinade. Grill tilapia, covered with grill lid, for 2 to 3 minutes on each side, or until fish flakes easily with a fork. Garnish with cilantro leaves, if desired. End.
with Sandra Lee
Ingredients: Makes 4 servings
4 (6 to 8 ounce) fresh or frozen tilapia fillets, thawed
1 ½ cups Italian dressing, divided,
2 Jalapenos, halved and seeded
1 (16 ounc) bag coleslaw mix
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon ground black pepper
Garnish: fresh cilantro leaves
Procedures:
Spary grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400 to 500 degree)
Rinse fish, and pat dry. In a large zip top plastic bag, combine fish and ½ cup dressing. Seal and let stand for about 10 minutes.
Grill jalapeno halves, covered with grill lid, for 2 minutes on each side. Remove from grill, and chop.
In a medium bowl, combine remaining 1 cup dressing slaw mix, cilantro, and choppped jalapenos. Stir in salt and pepper.
Remove fish from marinade, discarding marinade. Grill tilapia, covered with grill lid, for 2 to 3 minutes on each side, or until fish flakes easily with a fork. Garnish with cilantro leaves, if desired. End.
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