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Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce Recipe

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Recipe courtesy Saptosa Foster, Atlanta, Georgia, 1st Place Entree

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on September 27, 2012

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    Ok made it today for dinner , My daughter gave me the biggest compliment told me that I should open a restaurant and serve this . It is indeed very yummy.

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  • on August 11, 2012

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    it was absolutely delicious. the creamy and spicy mix with the mushroom sauce was amazing.

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  • on July 08, 2012

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    Marvelous recipe...my wife and I enjoyed this meal and will add this recipe to our list of regulars!

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  • on January 18, 2012

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    I try a lot of recipes from Food Network and my husband likes or loves them. This one is THE BOMB!!!! I will be serving this at my next dinner party. By far one of the BEST NEW RECIPES I have found! Ok, so I omitted the cream and made a roux base while I was cooking the shallots. Oh, and I added real garlic instead of powder.

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  • on January 16, 2012

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    My husband and I try new recipes from The Food Network every weekend. This is by far the best dish we have ever cooked. We both agree it is a restaurant quality dish. We will be making this next time we have guests over.

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  • on January 23, 2011

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    Just finished this meal and have to say it was simply delicious! Only made few changes, no jerk marinade, so I mxd jerk seasoning with lil olive oil and marinated fish, also since tilapia does not have much flavor I did sprinkle with little salt first. Substituted haricot verts for brocolli and added grated parm to grits. My husband devoured it, plus it looks really pretty too, will def make again!

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  • on July 22, 2010

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    THE COMBO SOUNDED STRANGE - BUT RESULTS WERE FUN. DID TWEAK A BIT - I ADDED FRESH GARLIC, USED CANNED MUSHROOMS, AND ADDED MARSALA WINE TO THE MUSHROOM SAUCE. STILL TO THIN - SO I THICKENED IT UP WITH A BIT OF BUERE MARNIER (FLOUR AND BUTTER TO A PASTE tHE WINE PERKED UP THE FLAVOR FOR SURE. FOR THE GRITS JUST ADDED ANOTHER TABLESPOON OF BUTTER - THOUGHT ABOUT CHEESE BUT FORGOT - THEY WERE STILL GREAT. DIDN'T HAVE THE VEGGIES - SO I GRILLED FRESH TOMATOES WHICH WENT WELL WITH THE DISH. USED ROCKFISH AND LOVED IT WITH THE JERK SEASONING.

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  • on July 21, 2010

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    My husband and I have never been too crazy about grits until after I made this dish. Now we've had it several times and he raves about it.

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  • on July 02, 2010

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    Everything in this was very good. I made a jerk seasoning from another recipe I found online. I did replace the scallions with onions since that's what I had. My husband loved it! I will definitely make this again.

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  • on April 29, 2010

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    very easy to make, made mashed potatos in place of grits. the wife liked it

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