Recipe by darkshadows
"My husband created this many years ago and we think it's just as good today as it was then! We prefer the grill to cook this, but the oven works fine. Cook in oven at 250 degrees F (120 degrees C). Eat the fish pepper/onion mixture on saltines with a squeeze of lime and a dash of hot sauce (such as Cholula®) and enjoy the flavorful broth with lime, hot sauce, and a spoon."
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salt to taste
onion, sliced into strips
red bell pepper, sliced into strips
orange bell pepper, sliced into strips
green bell pepper, sliced into strips
roma (plum) tomatoes, seeded and diced, or more to taste
jalapeno pepper, diced
fresh cilantro, chopped, or more to taste
butter, cut into small pieces, or more to taste
Every once in awhile a recipe completely takes you by surprise, this is one of those recipes. We love to grill and are always looking for a new grilling recipe. I did half the recipe for just the two of us. I pretty much followed the recipe except did put some ground pepper and a bit of Old Bay along with the salt on the fish. The cooking instructions were a bit confusing, so we cooked at 350°, over indirect heat for 15 minutes and then turned for ten more minutes. The fish and vegetables were perfectly done in the 25 minutes. Simmering in the medley of vegetables gave such a wonderful flavor to the Tilapia. My husband took one bite and said, "this is amazing". This was also pretty simple to put together, served over Ann's rice pilaf on AR. We will make this one again. Perfect summer grilling recipe.
I made this recipe last night for dinner. I kept as close to the original recipe as I could with what I had available. The results were spectacular!!
I loved the ingredients in this recipe, but my husband and I thought it was a bit bland the first time I made it (we love spicy/foreign foods). I also always replace butter with coconut oil, for zero cholesterol. The second time I made it, I added a half teaspoon of white pepper, a teaspoon of old bay, 10 sliced Spanish olives and teaspoon of hot sauce. I also made jasmine rice and replaced the water with chicken broth, so it has more flavor alone. We topped the rice with the fish mixture, and we both loved it.
My husband and I both loved this, which is rare! Thanks for sharing it.
This recipe was amazing! Our entree of choice is fish so I'm always looking for easy and new ways to prepare it. I will definitely use this recipe again. I did add shrimp to it, and placed the fish on a bed of Spanish rice because I was out of wild rice. It was delicious!! Thank you for sharing your husbands recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 336
** Calories from Fat: 83
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