The tangy pop of rhubarb – balanced by the exotic warmth of roasted ginger – wakes up a spicy-sweet sauce for grilled tilapia.
20m
PREP TIME
8m
COOK TIME
204
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- 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 Gourmet™ All Natural Cilantro
- 1/2 teaspoon McCormick Gourmet™ Organic Ginger, Roasted Ground
- Tilapia
- 1 tablespoon McCormick Gourmet™ Organic Toasted Sesame Seed
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 1/2 pounds tilapia
- 2 tablespoons olive oil
INSTRUCTIONS
- 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
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