Cedar Plank Tilapia With Fresh Chimichurri
4 tilapia filets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
Chimichurri Sauce:
1 cup tightly packed fresh Italian parsley leaves
1/4 cup tightly packed fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons water
2-3 cloves garlic
1 teaspoon ground cumin
1/4 teaspoon salt
Preheat oven to 375 degrees.
Place tilapia filets on one large cedar plank or four smaller, individual planks and season the top with salt and pepper.
In a small bowl, combine lemon juice, chili powder, cumin and sugar. Mix well to combine. Spread mixture all over top of tilapia. Bake tilapia (on plank) 10-15 minutes, until fork-tender.
Meanwhile, in a blender, combine parsley, cilantro, olive oil, vinegar, water, garlic, cumin and salt. Puree until smooth. Spoon chimichurri over tilapia and serve.
Nutrition Info Per Serving (1 tilapia fillet, 2 tablespoons chimichurri)
Calories: 189
Total Fat: 9 grams
Saturated Fat: 1.8 grams
Total Carbohydrate: 4 grams
Sugars: 1 gram
Protein: 24 grams
Sodium: 191 milligrams
Cholesterol: 57 milligrams
Fiber: 1 gram