Grilled Tilapia with Kachumbari Salad

Ingredients

• 4 Tilapia fillets
• 2 medium Tomatoes
• 1 medium Onion
• 0.25 cup Cilantro
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Chili flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
2. 2In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until combined.
3. 3Brush the 4 tilapia fillets evenly with the lemon-oil mixture, ensuring they are well-coated.
4. 4Place the seasoned tilapia fillets on the preheated grill. Grill for 3 to 4 minutes per side. The tilapia is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
5. 5While the tilapia is grilling, prepare the kachumbari salad. Dice the 2 medium tomatoes into small, bite-sized pieces. Finely dice the 1 medium onion.
6. 6In a medium bowl, combine the diced tomatoes, diced onion, and the 0.25 cup of cilantro (chopped). Add the 0.25 teaspoon of chili flakes, a pinch of salt, and a pinch of black pepper. Stir gently to mix all the ingredients together.
7. 7Serve the grilled tilapia immediately with the prepared kachumbari salad on the side.

Related Guides