Tilapia is probably my favourite of the white fishes but a lot of (crazy) people find it bland once it's cooked. SO, on a quest to appease these strangely-pallated folk, I looked into sprucing up the ol' tilapia recipe. Giada came to the rescue with this light and fresh mustard chive sauce. The sharp mustard, sour yogurt, and sweet agave, all blend together perfectly in an obscenely simple topping.
What you need:
- 4 (5 to 6 oz) tilapia fillets
- extra virgin olive oil, for drizzling
- 1/4 cup plain, Greek yogurt
- 2 tsp honey (I used agave)
- 1 tsp Dijon mustard
- 1/4 cup lemon juice
- 2 tbsp freshly chopped chives
- salt and pepper to taste
What to do:
- Preheat a broiler. Spray a small baking sheet with vegetable oil and set aside.
- Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the baking sheet and broil until cooked through and the flesh flakes easily, about 5-7 minutes. Don't overcook! Dry tilapia tastes somewhat like chalk dust.
- For the sauce: mix yogurt, agave, and mustard together in a small bowl until smooth. Whisk in the lemon juice and chives, and season with salt and pepper.
- Drizzle tilapia with sauce.
I'm keeping this sauce in my back pocket as a secret weapon for other white fish.
On an unrelated note, it's Summerlicious in T.O - anyone check out some sweet eats?