Yield: 4 servings
Whole tilapia gutted, cleaned and descaled (ask the fish counter to do this for you) : 4
Creamed horseradish: 2½ tbsp
Baby new potatoes : 750g
Spring onions: 1 bunch sliced
Radishes thinly sliced: 100g
Low fat mayonnaise : 3 tbsp
Preheat grill to medium high.
Make 3 slits in each side of the tilapia and spread each with 1 tsp horseradish. Place on a rack over a foil lined grill pan. Grill for 10 minutes, turn the tilapia over and grill for a further 5 minutes or until the flesh is cooked. Allow to cool.
Meanwhile, boil the potatoes for 10-15 minutes or until tender, then drain and cool. Cut into bite sized pieces if needed. Mix together the remaining horseradish, spring onions, radishes and mayonnaise, stir in the potatoes and season to taste. Serve with the tilapia.
Serving suggestion: Either serve the fish whole or once cold, remove the flesh and serve on top of the potato salad.
Cook’s tip: Sprinkle the tilapia with chopped chives before cooking for extra flavour or try using hot horseradish sauce for an extra kick.
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