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Hot & Sour Tilapia with Ginger Rhubarb Sauce
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PrintIngredients
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 Kitchen® Sweet Red Chili Sauce 1/2 teaspoon McCormick® Cilantro Leaves 1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger 1 tablespoon McCormick® Gourmet Collection Toasted Sesame Seed 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 1/4 teaspoon McCormick® Black Pepper, Coarse Ground 1 1/2 pounds tilapia 2 tablespoons olive oil
Directions
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. Source:
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.