Broiled Tilapia With Mustard Chive Sauce Recipes

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

Steps:

• Preheat the broiler. Coat a large baking sheet with cooking spray.
• Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
• Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.