Moroccan Grilled Tilapia with Eggplant
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 19 G., saturated fats G., proteins 50 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 19 G., saturated fats G., proteins 50 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Tilapia and Eggplant with Moroccan Pesto is grilled tilapia fillet with pesto sauce, served with grilled eggplant and couscous. It's a delicious, simple dish, and even more so, it takes very little time to prepare. This dish makes a great healthy dinner option – both couscous and tilapia are easily digestible and contain a wealth of vitamins and nutrients.
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:
- 2 eggplants (about 225g each), cut lengthwise
- 4 tilapia fillets (170 - 220 g each)
- 1/2 cup whole grain couscous
- 1 clove of garlic, pressed through a garlic press
- 1 cup cilantro
- 1/4 cup olive oil
- Zest of 1/2 lemon
- 1.5 tsp ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 cup nonfat Greek yogurt
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Recipes with similar ingredients: tilapia, couscous grain, eggplants, paprika, coriander, cumin, yogurt, cilantro
Cooking the dish according to the recipe:
- Preheat the oven grill.
In a small saucepan, bring 3/4 cup water with 1/2 teaspoon salt to a boil. Place the couscous in a medium heatproof bowl and pour in the boiling salted water. Cover and set the bowl aside until the couscous is tender, about 5 minutes. Stir with a fork. - Meanwhile, in a blender, puree the garlic, cilantro, 3 tablespoons olive oil, and 1/4 cup water. Add the lemon zest, cumin, coriander, paprika, and 1/4 teaspoon salt.
Make lattice-like slits in the eggplant flesh, about a centimeter apart, and place them cut-side down on a foil-lined baking sheet. Brush with 2 tablespoons of pureed herbs and season with salt and pepper. Fry the eggplants, without turning, until golden brown and tender, 10-15 minutes. - Place the tilapia on another foil-lined baking sheet. Brush with the remaining tablespoon of olive oil and season with salt and pepper. Grill the fish until cooked through, 5-8 minutes. Brush each fillet with 1 teaspoon of the pureed herbs.
- Divide the fish, couscous, and eggplant among plates. Mix yogurt with 1 tablespoon of water and pour it over the eggplant. Drizzle the remaining herbs over the fish and sprinkle with cilantro. Serve with lemon wedges.
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