Barbeque Tilapia
The team at Dresner’s has done it again with our “Recipe of the Month”. Chef Golam and Owner Dermot create a meal that is healthy, delicious and easy to prepare. The inspiration behind this creation was to introduce a healthy summer dish; one that includes Rain Forest Fish (no Fat) with lots of minerals, coleslaw prepared without cream or mayonnaise & potatoes without butter.
To round out the meal, a fine wine recommended by one of our experts makes this a delightful way to enjoy a hot summer evening. We hope you agree!
Barbeque Tilapia Served Over Cole Slaw Made with Red Cabbage, Raisins & Apples, with Chilled German Mashed Potatoes
Ingredients:
Tilapia:
Four 6 – 8oz Filets of Tilapia
1/2 Cup of White Wine
Two Bay Leaves
Two Sticks of Celery
Two Cups of Water
Cole Slaw:
One Small Head of Red Cabbage
One Green Apple
One Carrot
One Medium Red Onion (Shared Between Potatoes & Cole Slaw)
1/2 Cup Raisins
One Table Spoon of Dijon Mustard
¼ Cup Tarragon Vinegar,
¼ Cup of Extra Virgin Olive Oil,
Two Table Spoons of White Sugar
One Tea Spoon of Horse Radish,
½ Tea Spoon of Salt ( Shared Between Cole Slaw & Potatoes)
¼ Tea Spoon of Black Pepper ( Shared Between Cole Slaw & Potatoes)
German Mashed Potatoes:
One Pound of Medium Size Red Bliss Potatoes
Two Table Spoons of Mustard Oil
Salt & Pepper to Taste
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Preparation:
TILAPIA – Marinate Filets in a Shallow Dish for Two Hours with White Wine, Bay Leaves, Chopped Celery Sticks and Water. Once Marinated, Grill Filets of Tilapia For Three Minutes on Each Side.
COLE SLAW – Shred Red Cabbage, Apple and Carrot. Thinly slice ½ an onion into the Same Mixing Bowl. Add the Raisins, Mustard, Tarragon Vinegar, Sugar, Salt, Black Pepper & Horse Radish. Mix Everything Together & Refrigerate for Two Hours.
MASHED POTATOES-Boil Red Bliss Potatoes with Skin for About 20 Minutes or Until Cooked. Mash Potatoes by Hand; Add Mustard Oil, Red Onion, Salt & Pepper.
Presentation:
-Place Cole Slaw on One Side of the Plate & Top with Grilled Tilapia
-Serve Chilled German Mashed Potatoes beside Cole Slaw.
Let us know how you enjoy this dish!
Serving Size: (4)
SEE HOW WE DID THE PHOTO-SHOOT!
teresa, photographer
Bernadette Kelly
