Protein Swap | BBQ Bourbon-Spiced Tilapia
with Foil-Grilled Veggies
Cooking time
30 minutes
Servings
2/4
Calories
630 /serving
This Father's Day barbecue recipe sees to it that tilapia is mouth-wateringly soft, flaky and bourbon infused. Complement it with thick-cut zucchini and an inventive veggie side that pairs halved baby potatoes and radishes, wrapped in foil with spices and garlic.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g Radishes
- 450g Baby potatoes
- 2 Green zucchini
- 15ml Minced garlic
- 60ml Mayonnaise
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Eggs • Mustard • Tilapia
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan and lined sheet pan)
Total Fat
34 g
Saturated Fat
4 g
Sodium
890 mg
Total Carb
48 g
Sugars
10 g
Protein
36 g
Fibre
9 g
Preparation
Prepare the potatoes & radishes
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), 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.
- If using a BBQ, 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.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- If using an oven, arrange the potatoes and radishes on a lined sheet pan and roast, 20 to 25 min., until tender.
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 (or pan) and grill, flipping halfway, 3 to 4 min., until tender. Return to the bowl.
Grill the salmon
- Pat the salmon* dry; season with all but a pinch of the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and cooked as desired.
Make the spiced mayo & serve
- In a small bowl, combine the mayo and remaining spices.
- Divide the potatoes, radishes, zucchini and salmon between your plates.
- Top the salmon with the spiced mayo. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
