Grilled Tilapia with
Lemon Crème Fraîche
and Fresh Herbs
Kirkland Signature/Regal Springs
½ cup lightly packed watercress leaves
and small sprigs, chopped (leave a
few whole for garnish)
¼ cup chopped fresh dill sprigs
¼ cup chopped fresh tarragon leaves
Salt
Olive oil
6 Kirkland Signature/Regal Springs
frozen tilapia loins, thawed
(see note)
Roasted root vegetables or cooked
rice, for serving
LEMON CRÈME FRAÎCHE
3 large lemons, halved
3 tablespoons olive oil
3 tablespoons crème fraîche
(or sour cream)
2 teaspoons Dijon mustard
Sea salt and freshly ground
black pepper
Prepare the lemon crème fraîche: Heat a griddle pan to high. Lightly oil
the pan. Grill lemon halves cut side down for 5 minutes, or until soft and
charred. Squeeze the lemon juice into a bowl. Add oil, crème fraîche and
mustard; stir to blend. Season to taste with salt and pepper.
In a small mixing bowl, combine watercress, dill and tarragon. Season
with a pinch of salt and a drizzle of olive oil. Set aside.
Heat a griddle pan to medium-high. Lightly oil the pan. Add tilapia and
grill for 3-4 minutes per side, or until the flesh is opaque and flakes when
cut with a fork.
Serve the tilapia with roasted root vegetables or rice. Top with lemon
crème fraîche and the herb mixture. Makes 6 servings.
Note: To use frozen tilapia loins, place them on a baking pan lined with
parchment paper and bake in a 375°F oven for 15 minutes.
