Grilled Tilapia Glazed with Smoked Hot Pepper and Honey
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A tangy-sweet honey glaze with smoky chipotle peppers in adobo sauce infuses tender white fish with tons of flavor. Simply coat tilapia fillets with the mixture, marinate for a few minutes, and then pan-fry in olive oil until crisp and deliciously charred. Serve with coleslaw and lemon wedges for drizzling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tilapia fillets weighing 170-220 g.
- 0.5 cup chipotle peppers in adobo sauce
- 2 tablespoons of honey
- 2 green onions, coarsely chopped
- 3 tbsp. l. olive oil
- Coleslaw and lemon wedges, for serving
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Cooking the dish according to the recipe:
- Combine the chipotle peppers, honey, green onions, 2 tablespoons olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper in a food processor and pulse until evenly distributed. Transfer to a large bowl, add the tilapia, and toss to coat evenly; let stand at room temperature for 10 minutes.
- In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the tilapia and cook, turning once, until cooked through, 5-7 minutes. Serve with coleslaw and lemon wedges.
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