Makes 6 servings.
Prep Time: 20 minutes
Cook Time: 8 minutes
INGREDIENTS
Gingered Rhubarb Sauce:
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® Cilantro Leaves
1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1 tablespoon McCormick® Gourmet Collection Toasted Sesame Seed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/2 pounds tilapia
2 tablespoons olive oil
DIRECTIONS
1. 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.
2. Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
3. Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.
NUTRITION INFORMATION
per serving
Calories: 204
Fat: 8 g
Carbohydrates: 9 g
Cholesterol: 52 mg
Sodium: 460 mg
Fiber: 1 g
Protein: 24 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5