Protein Swap | BBQ Bourbon-Spiced Tilapia
Grilled Potatoes, Radishes & Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
These fillets take just minutes to become mouth-wateringly soft and flaky under the fork, and the direct heat reinforces the smoky sweet flavouring. Complement thick-cut zucchini with an inventive veggie side that pairs halved baby potatoes and radishes, wrapped in foil with spices and garlic, and dropped onto the grill to soften.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 450g Baby potatoes
- 200g Radishes
- 15ml Minced garlic
- 2 Green zucchini
- 60ml Mayonnaise
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Eggs, Mustard, Sulphites, Tilapia
You will need:
Oil
Salt & pepper (S&P)
BBQ
Aluminum foil
Total Fat
33 g
Saturated Fat
4 g
Sodium
880 mg
Total Carb
47 g
Sugars
7 g
Protein
35 g
Fibre
8 g
Preparation
Prepare the potatoes & radishes
Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes and radishes (quarter both if large). In a medium bowl, combine the potatoes, radishes, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes & radishes
Reduce the BBQ heat to medium-high. Place the potatoes and radishes on the upper BBQ grates and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the zucchini
Meanwhile, quarter the zucchini lengthwise; halve crosswise. In the reserved bowl, combine the zucchini, remaining garlic, a drizzle of oil, ½ the remaining spices and S&P. Add, cut-sides down, to the BBQ and grill, flipping halfway, 3 to 4 min., until tender. Return to the bowl.
Grill the tilapia
Pat the tilapia* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until golden brown and cooked through.
Make the spiced mayo & serve
In a small bowl, combine the mayo and remaining spices. Divide the potatoes, radishes, zucchini and tilapia between your plates. Top the tilapia with the spiced mayo. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
