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Grilled Tilapia with Lemon Lime Saffron Marinade

Written by Lyn

Friday, 27 March 2009

Calypso Key Lime Marinade

You are going to love this one! It's not fishy at all and the saffron gives it an exotic look, especially with the grill marks. The taste, even better! This is a marinade, so prep the night before or at least 4 - 6 hours before you grill.

4 Tilapia filet (fresh)
1 Lemon sliced into 1/4 inch slices
1/4 Cup Calypso Key Lime Marinade or other low sodium lime marinade
1/2 tsp celery seed or sodium-free salt alternative per filet

1 tbsp Caribbean Saffron (powdered kind - not the really expensive threads)
1/4 tsp Fresh ground black pepper
1/8 tsp Fresh ground white pepper
1/4 tsp Dill
Olive Oil spray for the grill

Rinse the tilapia and place flat into a large Ziploc bag. Grind the pepper and sprinkle all the herbs on top of each filet. Layer each filet with the lemon slices. Close the Ziploc bag and press down on each lemon slice to squeeze out of some of the juice. Open the bag and pour in the key lime marinade. Close the bag back up and squeeze the marinade around so that it coats the fish top and bottom. Place the bag, keeping the fish flat and separate from each other in the refrigerator.

Marinade overnight or for at least 4 - 6 hours before you are ready to grill.

Turn on the grill to high and once heated, spray the grill with the olive oil. If you are using a gas grill, turn the heat down to medium and grill the tilapia for 5 - 6 minutes on each side.

Goes great with rice, grilled or steamed veggies and a red or white wine.

Serves 4.

Sodium: Approx. 120 mg.

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