Spicy Grilled Tilapia W Creamy Grits or Rice and Mushroom Sauce
Elevate your weeknight dinners with this Spicy Grilled Tilapia with Creamy Grits or Rice and Mushroom Sauce—a flavorful dish that seamlessly balances heat, comfort, and sophistication. Tender tilapia fillets are seasoned with a smoky, spicy blend of paprika, cayenne, and garlic, then grilled to flaky perfection. Choose between velvety, Parmesan-infused grits or fragrant rice cooked in rich broth as the base for your meal. To top it all off, a luscious mushroom sauce, infused with earthy thyme and creamy notes, adds a gourmet touch. Perfect for seafood lovers, this recipe is ideal for a flavorful family dinner or an elegant dinner party centerpiece. Serve with fresh lemon wedges and a sprinkle of parsley for a zesty, vibrant finish.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Quick-cooking grits (or long-grain rice if preferred)
- 4 cups Water
- 0.5 cup Heavy cream
- 2 tablespoons Unsalted butter
- 0.25 cup Parmesan cheese, grated
- 2 cups Mushrooms, sliced (such as cremini or button)
- 1 piece Shallot, finely minced
- 1 teaspoon Fresh thyme leaves
- 1 cup Chicken or vegetable broth
- 1 tablespoon All-purpose flour
- 0.5 cup Milk
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat grill or grill pan to medium-high heat.
Pat dry the tilapia fillets with a paper towel. In a small bowl, mix together smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
Brush both sides of the tilapia fillets with olive oil and evenly sprinkle the spice mixture on top.
Grill the tilapia fillets for 3-4 minutes per side, or until fully cooked and flaky. Remove from heat and set aside.
If using grits: Bring 4 cups of water to a boil in a saucepan. Stir in the grits and reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in heavy cream, unsalted butter, and Parmesan cheese. Season with salt and pepper to taste. Keep warm.
If using rice: Cook the rice according to package instructions, substituting water for chicken or vegetable broth for extra flavor. Once cooked, fluff with a fork and keep warm.
To prepare the mushroom sauce: Heat 1 tablespoon of butter in a skillet over medium heat. Sauté the minced shallot until translucent, about 2 minutes.
Add the sliced mushrooms and thyme to the skillet. Cook for 5-6 minutes or until softened and browned.
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
Gradually stir in the chicken or vegetable broth and milk, whisking to combine. Simmer until the sauce thickens, about 3 minutes. Season with salt and pepper to taste.
To serve, divide the grits (or rice) among plates. Top with a grilled tilapia fillet.
Spoon the mushroom sauce over the fish and garnish with chopped parsley. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
