Grilled Tilapia With Quinoa And Avocado Salsa Verde Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup olive oil
  • Juice from 1 lime, divided
  • 1 teaspoon honey
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon + ⅛ teaspoon salt, divided
  • 1 teaspoon pepper
  • ½ teaspoon cayenne
  • 4 tilapia filets
  • 4 tomatillos, peeled and rinsed
  • 1 jalapeño
  • 1 clove garlic
  • 1 cup cilantro
  • 1 large ripe avocado
  • 1 cup quinoa
  • 1 cup drained and rinsed black beans
  • 1 cup diced pineapple
Directions
  1. Heat the grill to medium-high heat.
  2. In a small bowl, combine the oil, half of the lime juice, honey, chili powder, garlic powder, onion powder, 1 teaspoon salt, pepper, and cayenne.
  3. Pat the filets dry, then coat them completely in the spice mixture.
  4. Place the tomatillos and jalapeño directly on the grill over direct flame. Grill until charred on each side.
  5. Remove the peppers from the grill and remove their stems. Add the tomatillos and peppers to a food processor with the juice from the remaining half of the lime, the ⅛ teaspoon salt, garlic, cilantro, and avocado.
  6. Pulse until smooth.
  7. Place foil on the grill and lightly spray with oil. Add the fish to the foil and close the grill.
  8. Grill for 5 minutes, then flip and grill for another 5 minutes, or until flaky.
  9. To make the quinoa salad, first bring 2 cups of water to boil in a saucepan.
  10. Add the quinoa and lower the heat to low. Cover and steam until the water is absorbed and the quinoa is fluffy, about 20 minutes.
  11. In a large bowl, combine the cooked quinoa, black beans, and pineapple.
  12. Serve the grilled tilapia over the quinoa with a spoonful of salsa on top.