Grilled Tilapia with Sofrito
Sofrito, a flavorful mix of onions, peppers, tomatoes, and garlic, is the perfect companion to the mild taste of tilapia. Serve with a loaf of crusty Natures Place Organic Artisan Bread and a salad of Inspirations Baby Spinach drizzled with vinaigrette for the perfect summer meal. Leftover sofrito makes a great dip for tortilla chips. Recipe may be halved.
Nutrition
Calories: 310 kcalCarbohydrates: 11 gProtein: 47 gFat: 9 gSaturated Fat: 2 gCholesterol: 115 mgSodium: 380 mgFiber: 2 g
Ingredients
- 1 medium sweet onion peeled and quartered
- 1 medium red bell pepper seeded and cut into 8 pieces
- 1 medium tomato quartered
- 3 garlic cloves peeled
- 4 tsp. olive oil
- ½ tsp. sea salt or kosher salt
- ½ cup lightly packed cilantro leaves
- 3 8-oz. tilapia fillets
- ¼ tsp. freshly ground black pepper
- 1 avocado peeled and sliced (optional)
Instructions
- 1. Preheat grill to medium-high. While grill heats, prepare sofrito. Put onion, bell pepper, tomato, and garlic in bowl of a food processor or blender; pulse until diced. Add olive oil, and pulse for 5 to 10 seconds, until ingredients become a chunky purie. Add salt and cilantro and pulse until blended. Transfer sofrito to a medium serving bowl and set aside.
- 2. Prepare tilapia. Brush fillets with olive oil and grill for 3 minutes on each side over direct heat, or until slightly charred and just opaque in the center. Place fillets on serving platter and sprinkle with black pepper. Top with 3 Tbsp. sofrito and serve immediately, with avocado on the side if desired.
- Source: Hannaford fresh Magazine, May - June 2009