avec des pains plats au beurre d'ail grillés
Apportez un goût de tandoor à votre table avec ce repas de tilapia inspiré du tikka!
Allergens
Utensils
Tags
Tilapia
300 g
Sauce tikka
0.5 cup
Oignon rouge
1 unit(s)
Poivron vert
1 unit(s)
Pain plat
2 unit(s)
Sel d'ail
0.5 tsp
Mélange d'épices à l'indienne
1 tbsp
Riz basmati
0.75 cup
Beurre
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into half. (TIP: Keep root intact! It will make it easier to grill.)
- Core, then cut pepper in half.
- Add onions, peppers, 1 tbsp (2 tbsp) oil and half the Indian Spice Mix to a medium bowl. Season with salt and pepper, then toss to combine.
- Heat 1 tbsp (2 tbsp) butter in a small bowl in the microwave until melted, 30 sec.
- Stir in 1/4 tsp (1/2 tsp) garlic salt, then season with pepper.
- Pat fish dry with paper towels. Arrange fish on a sheet of foil large enough for the fillets.
- Season with remaining Indian Spice Mix, salt and pepper.
- Spread tikka sauce all over fillets.
- Arrange onions and peppers on one side of the grill. Cook, flipping once halfway through cooking, until tender, 5-6 min.
- Carefully arrange foil with fish on the other side of the grill. Close lid and grill until tilapia is cooked through, 5-6 min.**
- Transfer veggies and fish on foil to a baking sheet, then cover with foil to keep warm.
- Once the grill is free, add flatbreads to the grill, then brush with melted garlic butter. Grill until heated through and grill marks form, 1-2 min. Flip, then brush with more garlic butter. Grill until heated through and grill marks form, 1-2 min.(TIP: Keep an eye on flatbreads so they don't burn!)
- Transfer to the baking sheet and cover to keep warm.
- Remove root and outer layer from onions, then cut onions and peppers into 1/2-inch pieces.
- Fluff rice with a fork. Add onions, peppers and 1 tbsp (2 tbsp) butter to rice, then stir until butter is melted.
- Cut flatbreads into quarters.
- Divide flatbreads and rice pilaf between plates. Top pilaf with fish. Drizzle any remaining tikka sauce from the foil over fish.
980
kcal
Calories
29
g
Fat
10
g
Saturated Fat
132
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
49
g
Protein
110
mg
Cholesterol
1630
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
200
mg
Calcium
8.5
mg
Iron
avec salade de mangues et concombres et lime grillée
