Grillin’ Gumbo with Tilapia
4 Regal Springs Tilapia fillets
1 Spanish onion, small dice
1 red bell pepper, small dice
1 green bell pepper, small dice
1/2 cup olive oil
1/4 cup Chef Paul Prudhomme Blackened Redfish Magic® Seasoning Blend
1/4 cup all-purpose flour
2 quarts water
12 fresh mussels, cleaned
12 clams, medium size
12 shrimp, 16–20, peeled and deveined
2 cups basmati rice, cooked
In a medium-size pot over medium-high heat, place onions, peppers and olive oil.
Cook 4 minutes; add Blackened Redfish Magic seasoning and stir for 1 minute. If you can’t see visible oil after stirring, add another 1/4 cup olive oil.
Add flour and stir in until fully mixed. Add water and bring to a boil. Once boiling, reduce heat to a simmer.
Preheat a grill to medium-high heat.
Place tilapia on grill. Cook until done, about 3–4 minutes per side.
Add mussels, clams and shrimp to the simmering gumbo base and cover. Once the mussels and clams open, about 3–4 minutes, turn off heat.
Spoon 1/2 cup rice into each of 4 bowls. Place 3 each of the mussels, clams and shrimp around the rice in each bowl; spoon gumbo onto it, and place 1 grilled tilapia fillet on top of each.