3 Types of Fish, 3 Ways

Broiled Tilapia with Mustard-Chive Sauce

By: Giada De Laurentiis

Ingredients

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. 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 prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Grilled Tuna with Herbed Aïoli

Bon Appétit | July 2003

1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup mayonnaise 4 7-ounce tuna steaks (each about 1 inch thick) Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. Lang Salmon Combine in the pan: 3 large cubes of butter at room temperature (or the whole stick, why not?!) 1 T. minced garlic juice from 1 lemon 3 T. fresh parsley, chopped splash of dry white wine Heat on medium stirring for approx. 10 min. Salmon: Sprinkle generously with sea salt and lemon pepper. Place in your pan skin side down. Cook, covered, on medium for approx. 20-25 min. until it flakes. Grilled Sweet Potato Steaks with Maple Pecan Butter From: world champion pit master Chris Lilly Makes 6 to 8 servings 4 large sweet potatoes Olive oil Salt and pepper Maple Pecan Butter 1/4 cup (1/2 stick) butter 1/4 cup maple syrup 3 tablespoons chopped pecans 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/8 teaspoon salt Wash sweet potatoes, and wrap each one in a single sheet of aluminum foil. Preheat your grill to approximately 400°F. Place wrapped sweet potatoes on the grill. Close lid; cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften. (*we baked in the oven) While potatoes cook, prepare Maple Pecan Butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than 1 minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed. Remove sweet potatoes from grill. Unwrap and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions. Coat each sweet potato steak with olive oil, and lightly season with salt and pepper. Grill each steak for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm Maple Pecan Butter.