Discover a culinary delight with our comprehensive guide to creating the ultimate grilled tilapia poboys with homemade tartar sauce. Embark on a culinary journey that will transform this classic sandwich into a symphony of flavors. We'll guide you through every step, from selecting the freshest tilapia fillets to grilling them to perfection. Learn the secrets of creating a zesty homemade tartar sauce that will elevate your poboys to new heights. Get ready to tantalize your taste buds with this mouthwatering dish that combines the crispy texture of grilled tilapia, the tangy zing of homemade tartar sauce, and the soft embrace of fluffy poboy bread.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED TILAPIA
Steps:
- Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
- Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place tilapia fillets on a baking sheet and brush with olive oil.
- Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
- Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g
GRILLED TILAPIA PO'BOYS WITH HOMEMADE TARTAR SAUCE
Trust a riverboat captain to throw some fish on the grill. Mama's husband, Michael Groover, makes his po'boy sandwiches with sweet, mild tilapia fillets and tartar sauce so tasty some of us have been known to eat it on its own. These po'boys are a big, messy, and delicious meal-a real Low Country favorite. Don't forget to put a bottle of Tabasco on the table for extra punch!
Yield serves 4
Number Of Ingredients 12
Steps:
- Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- To make the tartar sauce: In a small bowl, combine the mayonnaise, pickles, onion, lemon juice, and garlic powder. Cover and refrigerate until ready to use.
- Brush the tilapia fillets with the olive oil and season with the salt and pepper. Cut the bread into four 7-inch sections and cut each section in half lengthwise.
- Place the tilapia on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for about 6 minutes total, or until the tilapia flakes easily with a fork and is cooked through. Lay the bread on the grill or broiler cut side down and grill or broil for about 1 minute, or until toasted.
- For each po'boy, place 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and place it on top of the sandwich.
- The best way to keep fish or other items from sticking to your grill grate is to keep it clean. Brush the grate with a stiff wire brush before you light the fire.
SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE
Steps:
- Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
- Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
- Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
- Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
- Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
TILAPIA PO' BOYS WITH HOMEMADE TARTAR SAUCE RECIPE
Make and share this Tilapia Po' Boys With Homemade Tartar Sauce Recipe recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the tartar sauce: Combine the mayonnaise, pickles, onion, lemon juice, lemon zest and garlic powder in a small bowl. Cover and refrigerate until ready to use.
- Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil.
- Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 sections, then halve each section lengthwise.
- Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
- For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.
Nutrition Facts : Calories 1037.2, Fat 17.6, SaturatedFat 3.7, Cholesterol 92.7, Sodium 1635.9, Carbohydrate 155.8, Fiber 7.2, Sugar 11.2, Protein 65.2
Tips:
- To ensure the tilapia is cooked evenly, make sure the fillets are of uniform thickness. You can use a sharp knife to slice the fillets into even pieces if needed.
- For a flavorful marinade, use a mixture of olive oil, lemon juice, garlic, and herbs. You can also add a pinch of chili powder or paprika for a bit of heat.
- To get a crispy crust on the tilapia, grill it over medium-high heat. Be sure to preheat the grill before adding the fish.
- Serve the tilapia po'boys immediately after they are grilled. The bread should be toasted and the tartar sauce should be cold.
Conclusion:
Grilled tilapia po'boys are a delicious and easy-to-make meal that is perfect for a summer cookout. The tilapia is grilled to perfection and served on toasted bread with tartar sauce. This dish is sure to be a hit with your family and friends.
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