Yield: 4 servings
Whole tilapia gutted, cleaned and descaled (ask the fish counter to do this for you): 4
Lemon zest and juice: 1
Extra virgin olive oil: 2 tbsp
Parsley chopped: 20g
Ripe advocados: 2 small ripe
Tomatoes diced: 3
Sweet chilli dipping sauce: 1 tbsp
Make 3 slits on each side of the tilapia and place in a grill pan.
Mix together the lemon zest and juice, oil and parsley, season and pour over the fish to coat evenly.
Meanwhile cook the rice according to the pack instructions and drain.
Grill for 10 minutes, turn the tilapia over and grill for a further 5 minutes or until the flesh is cooked.
Meanwhile, mix the remaining ingredients together and serve the salsa with the grilled tilapia.
Serving suggestion: Great served with a fresh green salad.
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