I’m proud to announce we are now carrying Regal Springs tilapia – farm-raised, natural tilapia filets from a source that consistently producers some of the highest-quality, most sustainable tilapia available.
Regal Springs has earned recognition for its responsible farming practices, including preserving natural habitats and other fish species and treating its employees fairly. Fish from Regal Springs does not contain additives, preservatives, growth, hormones, or antibiotics.
And, of course, it tastes delicious – mild, fresh, and versatile enough for just about any dish you can dream up. Try it grilled with my Jamaican-inspired recipe – just like being in the islands.
Jamaican Grilled Tilapia W/Coconut Mango Rum Sauce
1 Tbs FRESH Jerk Seasoning
1 Tbs light brown sugar
1/4 habanero chile, finely chopped (optional)
1 Tbs extra virgin olive oil
2 (7 oz) tilapia filets
Nonstick cooking spray
Coconut Mango Rum Sauce (recipe below)
Prepare grill (preferably charcoal) for grilling over medium heat. Mix FRESH Jerk Seasoning, brown sugar, habanero (if using) and olive oil together. Rub onto both sides of the filets. Spray grill with cooking spray and place filets over the center of coals presentation side down. Grill mark and turn over once (grill marks up) to finish. Filets are ready when just firm to the touch or flakes with a fork.
To serve, place filets on dinner plate and spoon sauce over. Enjoy!
Coconut Mango Rum Sauce
1 mango, finely diced
1 Tbs fresh lime juice
1 Tbs cilantro, chopped
1 Tbs green onion, finely chopped
1/4 cup fresh coconut, chopped, plus milk
1 oz Jamaican dark rum
1/2 cup POM Pomegranate Juice mixed with 1 teaspoon cornstarch
1 pinch kosher salt
1 tsp brown sugar
Place all ingredients in a thick bottomed sauce pan and cook over medium heat, stirring until sauce is the consistency of syrup. (about 7-10 minutes).