Grilled Tilapia and Roasted Potatoes Silvertron Cafe

Grilled Tilapia and Roasted Potatoes Silvertron Cafe

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GRILLED TILAPIA WITH ROSEMARY ROASTED POTATOES WITH AVOCADO-BASIL CREAM

Roasted potatoes with rosemary:

  • 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
  • 1/8 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve

Avocado-Basil Cream

  • 1 ripe medium avocado, halved, pitted, and peeled
  • 3/4 cup loosely packed fresh basil leaves
  • 3 tablespoons lime juice
  • 1/2 teaspoon kosher salt 
  • 1/8 to 1/4 teaspoon hot sauce
  • 1/4 to 1/3 cup cold water

Directions:

Put all the ingridients in a blender, and blend for few minutes.

Lemon vinaigrette

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