While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
The tangy pop of rhubarb – balanced by the exotic warmth of roasted ginger – wakes up a spicy-sweet sauce for grilled tilapia.
1 cup frozen sliced rhubarb
1 can (8 ounces) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
1/2 teaspoon McCormick Gourmet™ Cilantro
1/2 teaspoon McCormick Gourmet™ Ginger, Roasted Ground
1 tablespoon McCormick Gourmet™ Sesame Seed, Toasted
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 1/2 pounds tilapia
2 tablespoons olive oil
For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.
Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.
(Amount per serving)