Jul 14 2026
Restaurants›Nine Mile South Asheville›Amani Recipe

Amani Recipe

Inspired by Nine Mile South Asheville
Time1h
Serves4

Grilled, ginger teriyaki tilapia with carrots, onion, bell peppers & currants in an orange ginger sprouts & banana mango apple chutney garnish

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Ingredients

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Grilled Tilapia

Vegetables

Chutney Garnish

Method

Prepare the Marinade

  1. 1

    Marinate the Tilapia

    In a medium bowl, combine soy sauce, grated ginger, honey, minced garlic, olive oil, salt, and black pepper. Whisk until well combined. Add the tilapia fillets, making sure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.

Cook the Vegetables

  1. 2

    Sauté the Vegetables

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and bell peppers, and sauté for 3-4 minutes until slightly softened. Add julienned carrots and currants, and continue to sauté for another 3-4 minutes until the vegetables are tender. Season with salt and pepper to taste. Set aside.

Grill the Tilapia

  1. 3

    Grill the Fish

    Preheat the grill to medium-high heat. Remove tilapia from the marinade and place it on the grill. Cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill and let it rest for a minute.

Prepare the Chutney

  1. 4

    Make the Chutney Garnish

    In a bowl, combine the mashed banana, diced mango, diced apple, lime juice, grated ginger, and chopped cilantro. Mix well to combine. Adjust seasoning to taste and set aside.

Assemble the Dish

  1. 5

    Serve

    On a plate, place a generous serving of sautéed vegetables. Top with grilled tilapia and garnish with the orange ginger chutney and a handful of sprouts. Serve immediately.

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