Spicy Grilled Tilapia with Avocado AioliJennifer
The buttery avocado sauce moistens this already tender fish filet and cools the spiciness of the seasonings.
- 4 6 oz tilapia filets
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 tbsp chili powder
- Kosher salt and freshly ground black pepper
- 1/4 cup Hellmann’s light or reduced fat mayonnaise
- 3 garlic cloves, chopped
- Juice of one lime (about 2 tbsp)
- 1 small ripe avocado, peeled with seed removed
- Low sodium chicken broth
- Tabasco sauce (optional)
Spray a grill pan or saute pan with non-stick vegetable spray. Rinse the fish filets with cold water and pat dry with paper towels. Combine the spices and 1/2 tsp salt in a small bowl, liberally sprinkle some of the mixture on both sides of each filet and set aside. Puree the mayonnaise, garlic, lime juice and avocado until smooth using a food processor or blender, adding enough of the chicken broth so mixture blends smoothly into a thick sauce. Transfer sauce to a small bowl and season with salt, pepper, and tabasco, if using.
Heat the grill pan over medium high heat until smoking and cook the filets for 3 minutes per side or until just opaque in the center; rule of thumb is 8-10 minutes per one inch of thickness of fish filets, measuring at the thickest point.
Transfer filets to plates and serve with a small dollop of avocado aioli on top.