Grilled Tilapia Recipe
Choose between Traditional, Snappy, Garlic Butter, or Chimichurri style. Served with slices of grilled zucchini and squash, white rice, and house Borracho beans.
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Ingredients
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Tilapia
Zucchini and Squash
White Rice
Borracho Beans
Method
Prepare the Tilapia
- 1
- 2
Grill the Fish
Preheat the grill to medium-high heat. Place the marinated tilapia fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. If desired, sprinkle with fresh parsley before serving.
Prepare the Zucchini and Squash
- 3
Slice the Vegetables
Cut the zucchini and yellow squash into even slices, about 1/4 inch thick.
- 4
Cook the White Rice
- 5
Boil the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice and salt. Stir once, cover, and reduce heat to low. Cook for about 18-20 minutes or until the rice is tender and water is absorbed.
Prepare the Borracho Beans
- 6
Sauté the Aromatics
In a large skillet, heat a bit of oil over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 7
Add Beans and Seasonings
Add the canned pinto beans (drained and rinsed), beer, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and simmer for about 10-15 minutes, allowing flavors to meld.
