Hot & Sour Tilapia with Gingered Rhubarb Sauce Recipe
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The tangy pop of rhubarb – balanced by the exotic warmth of roasted ginger – wakes up a spicy-sweet sauce for grilled tilapia.
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Gingered Rhubarb Sauce:
1 cup frozen sliced rhubarb
1 can (8 ounces) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
2 tablespoons Thai KitchenÂ® Sweet Red Chili Sauce
1/2 teaspoon McCormick® Cilantro Leaves
1/2 teaspoon McCormickÂ® Gourmet Collection Roasted Ground Ginger
1 tablespoon McCormickÂ® Gourmet Collection Toasted Sesame Seed
1 teaspoon McCormickÂ® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/2 pounds tilapia
2 tablespoons olive oil
1. For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.
2. Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
3. Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.
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Calories: 204 Calories
Fat: 8 Grams
Protein: 24 Grams
Cholesterol: 52 Milligrams
Carbohydrates: 9 Grams
Sodium: 460 Milligrams
Fiber: 1 Grams
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