Grilled Lemon Basil Tilapia with Caprese Skewers
2 Regal Springs Tilapia Fillets
1 tbsp olive oil
1 lemon, juiced
¼ cup fresh basil, chopped
salt and pepper, to taste
12-16 Campari or cherry tomatoes
12-16 ciliegine mozzarella balls
fresh basil, chopped
balsamic reduction (see notes below)
salt and pepper
Heat a grill over medium-high heat.
Place tilapia on top of a large piece of tin foil. Drizzle with olive oil, lemon juice, basil, salt and pepper.
Fold the edges of the tin foil in toward the tilapia, creating a pocket.
Place the foil pocket onto the grill, cover, and cook for 5-7 minutes, or just until it’s white all the way through.
Meanwhile, assemble your Campari tomatoes and ciliegine mozzarella balls onto skewers.
Place the skewers directly onto the grill, allow to cook on each side for 1-2 minutes. Be careful not to let the cheese melt off of the skewer.
Serve your fish and skewers with lettuce, more fresh basil, salt, pepper, and a drizzle of balsamic reduction.
To make your own balsamic reduction, heat balsamic vinegar in a pot over medium-low heat until simmering. Simmer for 20-40 minutes (depending on the amount of vinegar used), until the mixture has reduced by at least half. Stir often. Once it has reduced, remove it from the heat and allow it to cool before serving.
If using wooden skewers, be sure to soak them in water for 15-20 minutes before use, to ensure they don’t burn.