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.
Oranges and cucumbers make a refreshing salad which brings out the flavor of Hy-Vee’s Rainforest tilapia.
Servings and Ingredients
|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
- Small bowl
- Hy-Vee nonstick cooking spray
- Grill basket
- Meat thermometer
- Silicone pastry brush
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.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 85mg
- Sodium: 990mg
- Total Carbohydrates: 41g
- Protein: 36g