Grilled tilapia with blueberries
Grilling seafood is one of my favorite things to do in the summer. Tilapia or shrimp on skewers are my family's favorites. Both grill up quickly, and the blueberry salsa can be made while the fish is grilling.
This blueberry salsa is tangy and sweet. It takes less than 10 minutes to make and will go great with a lot of different things. The ingredients are very simple and don't require very much preparation time. The only things that need to be cut up are some of the blueberries, the cilantro and the red pepper.
If you aren't a seafood fan, you could try this blueberry salsa on top of chicken or even just use it as a dip for chips. Appetizer or dinner, this recipe is a winner.
Grilled tilapia with a blueberry salsa
- 1 cup blueberries
- 1/2 cup chopped blueberries
- 3 tablespoons fresh cilantro
- 1/4 cup red bell pepper, diced
- 1/4 cup dried cranberries
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons zesty Italian dressing
- 1 tablespoon lemon juice
- 1 pound tilapia fillets, thawed
- Fresh lemons (for serving)
- In a medium bowl, combine the blueberries, chopped blueberries, fresh cilantro, diced red pepper, dried cranberries, salt, pepper, Italian dressing and lemon juice.
- Stir to combine and then cover and place in the refrigerator to marinate while the fish is cooking.
- Place 1 fish fillet in the center of a sheet of heavy duty aluminum foil. Add salt and pepper and lemon if desired. Bring up the sides of the foil and double fold the top and ends.
- Grill over medium-high heat for 10-12 minutes (flipping over at 5-6 minutes) or until the fish flakes off with a fork.
- Remove the fish from the foil and onto a plate. Top with a generous spoonful of blueberry salsa and a squeeze of lemon.
- Enjoy immediately.