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To make the chimichurri sauce, combine the red wine vinegar, sea salt, minced garlic, shallot and jalapeno in a medium bowl. Let stand for at least 10 minutes, then add in the cilantro, parsley and oregano. Use a fork or whisk to slowly work in the olive oil.
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Heat the grill to a medium-high temperature. Place the Regal Springs Tilapia fillets on a baking sheet or pan, and pour half of the chimichurri dressing on top to marinate.
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Next, divide your avocado, bell pepper, pineapple and red onion between six skewers. Spray with cooking spray and season with salt and pepper to taste.
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Coat the corn with olive oil and add directly to the grill. Cook for 15–20 minutes, turning every 4–5 minutes.
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Add the skewers directly to grill and cook for 10 minutes, flipping halfway through and cooking until slightly charred.
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Place each individual Tilapia fillet on a piece of tin foil, then fold up the sides to create a little pocket for the fish. Pop these on the grill and cook for 10–12 minutes, or until the fillets are white and tender.
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Once the Tilapia, corn and skewers are done cooking, transfer everything to a platter and serve with the remaining chimichurri sauce.