Sprinkle tilapia with 3/4 teaspoons sea salt. Let fish stand 15 minutes at room temperature. Preheat a charcoal or gas grill for direct grilling over medium-high heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Oranges and cucumbers make a refreshing salad which brings out the flavor of Hy-Vee’s Rainforest tilapia.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (6-to-8-oz. each) Hy-Vee Rainforest tilapia fillets, patted dry | ||
| ¾ tsp. sea salt, plus additional for seasoning | ||
| 2 tbsp. white balsamic vinegar | ||
| ½ tsp. plus 1 tsp. orange zest, divided | ||
| 2 tbsp. fresh orange juice | ||
| 1 tbsp. Hy-Vee honey | ||
| 2 tsp. fresh thyme, plus additional for garnish | ||
| ¼ tsp. Hy-Vee Dijon mustard | ||
| ⅓ c. Gustare Vita olive oil | ||
| 1 mini cucumber, cut into thin ribbons | ||
| ¼ c. fresh arugula | ||
| 3 oranges, segmented |
Things To Grab
- Paper towels
- Charcoal or gas grill
- Whisk
- Small bowl
- Hy-Vee nonstick cooking spray
- Grill basket
- Meat thermometer
- Silicone pastry brush
Directions
Meanwhile, combine balsamic vinegar, 1/2 teaspoon orange zest, orange juice, honey, thyme, and Dijon mustard. Whisk in olive oil. Season to taste with additional sea salt. Set half aside for vinaigrette. Add 1 teaspoon additional orange zest to remaining vinegar mixture for grilling sauce.
Place fish in a greased grill basket; brush with grilling sauce. Grill 6 to 9 minutes or until fish flakes easily with a fork (145 degrees), brushing halfway through with grilling sauce.
Toss together cucumber ribbons, arugula, and orange segments. Arrange mixture with fish on 2 serving plates. If desired, garnish with thyme sprigs. Drizzle with reserved vinaigrette.
Nutrition facts
Servings
650 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 85mg
- Sodium: 990mg
- Total Carbohydrates: 41g
- Protein: 36g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 25%
0%
Potassium 20%