Chimichurri Grilled Tilapia with Avocado Skewers

Chimichurri Grilled Tilapia

Nothing says “It’s finally summer!” quite like firing up the grill and inviting some friends over for a backyard barbeque. Take things up a notch with this rich and juicy chimichurri grilled Tilapia, complete with avocado, pineapple and bell peppers. Add in everyone’s favorite—a side of freshly grilled corn on the cob—and you have yourself a simple and flavorful meal that’s perfect for throwing on the grill one summer night.

Chimichurri Grilled Tilapia with Avocado Skewers

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Calories 540 kcal

Ingredients

  • 6 Regal Springs Tilapia fillets
  • 3 firm avocados halved, peeled and pitted
  • 1 green bell pepper seeded and cut into 1” strips
  • 1 pineapple cored and cut into thick pieces
  • 1 red onion cut into wedges
  • 3 ears of sweet corn shucked
  • Cooking spray
  • Salt and pepper to taste

Chimichurri Ingredients

  • ¼ cup red wine vinegar
  • ½ tsp sea salt
  • 2 garlic cloves minced
  • ½ shallot diced
  • ½ jalapeno seeded and diced
  • ¼ cup cilantro minced
  • cup parsley minced
  • 1 tbsp fresh oregano minced
  • cup olive oil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Coat the corn with olive oil and add directly to the grill. Cook for 15–20 minutes, turning every 4–5 minutes.
  5. Add the skewers directly to grill and cook for 10 minutes, flipping halfway through and cooking until slightly charred.
  6. 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.
  7. Once the Tilapia, corn and skewers are done cooking, transfer everything to a platter and serve with the remaining chimichurri sauce.

Recipe Notes

Cook Tilapia on the sides of the grill, where the heat is less direct. Skewers and corn can be cooked in the center.

Do not overlap fillets on the grill.

Calories are per serving.