Grilled Tilapia and Potato Salad with a Moroccan Herb Sauce (Chermoula)
10 baby red potatoes sliced in half
2 tablespoon olive oil
1 teaspoon minced garlic
2 Tablespoon Mayo
1 Teaspoon Dijon Mustard
2 Tablespoon Chopped Shallot
1 Teaspoon Tabasco Sauce
1 # of Regal Springs Tilapia Filet
1 tablespoon olive oil
2 Garlic Cloves Minced
1/2 Cup Cilantro
1/2 cup Grapeseed Oil
1 Teaspoon Orange Zest
¼ Cup Lemon Juice
¼ Cup Sherry Vinegar
1 Teaspoon Smoked Paprika
1 Cup Flat Leaf Parsley
1/4 Cup Fresh Mint
1 Teaspoon Toasted Whole Coriander Seed
1/2 Cup olive oil
For the potatoes: Place the potatoes in a bowl of water, cover in plastic wrap and microwave for 6 minutes (or until tender). If you don’t have a microwave, you can par boil potatoes. Strain and cool in the fridge until cool enough to handle. Then toss in the oil, season with salt and pepper and set aside until ready to grill.
In a separate bowl, mix the remaining ingredients and place near grill.
For the Sauce: Place all the ingredients in a blender and combine. Set aside by the grill.
For Grill: Bring your grill up to medium-high heat. Place the potatoes on the grill. If the grill grates are too wide, place foil over the grates. Place the potatoes atop the grill or foil. Grill until toasted – about 8-12 minutes.
For the Fish: Brush the fish with the oil, season with salt and pepper and place on the grill. Grill on one side for 2-3 minutes, flip and drizzle with a touch of the herb sauce. Close the grill cover so the smoky flavor envelops the potatoes and fish.
To Finish: When the potatoes are fully grilled, toss in the bowl with the mayo and mustard mixture. Combine and place in a clean serving bowl or plate. Top with the perfectly grilled tilapia. Drizzle the entire mixture with the herb sauce and serve with freshly sliced tomatoes or eat in a bowl on-the-go.