Grilled Tilapia with Oranges

This recipe is actually from my dad.  So all the credit for this delicious dish goes to him. Last weekend I spent it up at my dads house planting our garden and doing some fly fishing. He found a great spot in Connecticut for catch and release fly fishing only. It was beautiful and peaceful and the best part I could to finally test out my beautiful custom 9 foot 4 weight green fly rod that he built for me (I’m in the process of setting up a blog for him to showcase his beautiful work. Check it out HERE it is a work in progress.)

I love being able to spend time with my dad, something that I missed for the five years that I lived in California. He is one of my best friends and we always have a great time together. Last year we got into canning and this summer we plan to put up as many jars of pickles that we possibly can (no pun intended!), and also try our hand at canning sauce. Another thing we love to do together is cook…we are self-proclaimed foodies. Last Saturday we had his boss Bobby over who helped till our garden for us, so in return dad and I cooked up a pretty scrumptious dinner of molasses brined pork chops, salt potatoes, and Cesar salad = yummm (recipe to follow soon). The next day we headed to the river for some fly fishing and after a long day on the river we decided on a light, quick, and delicious dinner of Grilled Tilapia with Oranges.

This recipe uses two…maybe three ingredients, no lie. I even asked my dad several times to make sure because the flavor was so good. It is perfect for a summer day, light and refreshing. For sides you could serve just about anything you wanted; steamed or grilled vegetables, rice, quinoa, etc. I’m actually making this tonight and serving it with some steamed edamame.

Grilled Tilapia with Oranges

4 oz of Tilapia per person

1 large orange sliced about 1/8 – 1/4 inch thick

Kosher salt – to taste if desired

Aluminum foil

Heat grill to medium heat.

Place each fillet of Tilapia in aluminum foil, place two – three slices of orange on the fish and if you would like to add salt, be sure to season the fish and the oranges a little – this is optional, Dad made it with no salt and it was quite flavorful.

Seal foil package tightly and grill with the orange side down first. This helps release the juices from the orange, steam the fish and infused the flavor into the fish.

Cook for three minutes, flip carefully and repeat on the other side. This time may differ based on the thickness of your fillets.

Remove from grill, let packets sit for two minutes, cut open and serve with side(s) of you choice.

Thanks dad for this delicious dinner and for letting me share it on here.

San-J’s Gluten Free Szechuan Sauce (Review)


My favorite gluten-free soy sauce is San-J’s.  You seriously can’t tell the difference from regular soy sauce and this one, but the best part is they also have a low sodium option.  Here is what their website has to say about their gluten-free reduced sodium tamari sauce:

Enjoy all the benefits of Organic Gluten Free Tamari with 25% less sodium. Organic Gluten Free Reduced Sodium Tamari is certified by Quality Assurance International (QAI). It is made with 100% soybeans and no wheat. Organic Gluten Free Reduced Sodium Tamari is naturally fermented for up to 6 months. We add no MSG or artificial preservatives. Organic Gluten Free Reduced Sodium Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Certified gluten free by the Gluten-Free Certification Organization.

We came across a few of their other gluten-free selections at a store in New Jersey and we picked up the Gluten-Free Szecuan Sauce because we both really enjoy spicy things.  Here is what their website has to say about this Szecuan sauce:

This hot and spicy sauce will tingle your palate. The complex combination of wheat-free Tamari, spices, ginger, plum and sesame gives San-J’s Szechuan Sauce a balanced heat. This certified gluten-free sauce is perfect for putting a new twist on your favorite chili recipe or stir-fry. For a tasty party snack, coat Buffalo wings with Szechuan Sauce and bake or grill. Even morning meals can be more exciting – add a drizzle of Szechuan to your scrambled eggs for a spicy kick. Look for the Certified Gluten Free logo on the label.

You can do so much with this sauce.  You can marinade chicken, steak or even some shrimp to grill, saute, stir-fry or even broil.  Yesterday I marinade two good size steaks in this sauce for about five hours or so.  You don’t have to marinade it that long, you can always baste the meat while you are cooking or grilling it.  My dad has let us borrow one of his old hunting grills so I cleaned it all up, washed and scraped the grates (just to be on the safe side!) and decided that we should put it to use.  I am the type of person who will grill in the snow.  I love grilled food, meat, veggies, seafood – you name it!

Grilled Steak with San-J Szechuan Sauce

2 medium-sized steaks

1/2 cup of San-J Szechuan Sauce

Marinade steaks in the Szechuan sauce either in large zip lock back or in a shallow baking dish (make sure to cover it if you do the second option). Marinade as long as you like.  I prefer to marinade my meats for several hours, or over night for a more intense flavor.  Be sure to turn meat several times during the marinade process to make sure both sides get covered equally.

Grill depending on thickness and how you prefer your meat to be done (well, medium well etc.).  I prefer mine to be medium rare so I grilled my steaks for about four minutes on the first side and about three to four on the second side because they were quite thick.

We also had two ears of corn and two sweet potatoes to use up so I grilled the corn (the husks were already off but I would normally have kept the husks on for grilling). I boiled the sweet potatoes up with a half a stick of cinnamon (Bryan loves his sweet potatoes mashed with ground cinnamon) then whipped them up with a little bit of butter, soy milk and some freshly grated cinnamon.

The best part of this sauce is you really don’t need to add anything to it.  It is perfect just as it is!  Great flavor and spice…we even put some in a little bowl to dip our steak in we loved it that much.  I look forward to trying some of their other gluten-free sauces, marinades and dressings.