Quick and Easy: Grilled Tilapia with Lime and Basil

By Renee Enna
Chicago Tribune

This summery recipe puts a lime-and-basil spin on tilapia, a mild-flavored fish also known as sunfish. Let it marinate while you heat the grill.

A note on grilling: Tilapia will fall apart on a standard grill grate. Either grill the fillets in a fish basket (available at kitchen-supply stores), or cover the grate with foil, and brush foil with oil. Poke small holes through foil for more grilled flavor.

• 4 tablespoons canola oil
• Zest of 2 limes
• 2 tablespoons fresh lime juice
• 1 tablespoon minced fresh basil
• 2 teaspoons bourbon
• 1 teaspoon salt
• Freshly ground pepper
• 4 fillets fresh tilapia, about 1 pound

For marinade, combine all ingredients except fish in large plastic bag. Add fish, coating with marinade. Seal bag; refrigerate to marinate 30 minutes, occasionally turning bag to coat fish.

Heat grill or pan. Remove tilapia from marinade; pour marinade into small saucepan. Cook fillets until opaque, about 3 minutes each side. Meanwhile, heat marinade until it registers 165 degrees; remove from heat. Place fillets on plates; pass marinade.

Makes 4 servings.

Nutrition information per serving: 283 calories, 67 percent of calories from fat, 21 g fat, 2 g saturated fat, 70 mg cholesterol, 1.2 g carbohydrates, 22 g protein, 641 mg sodium, 0.3 g fiber.