This is one of the first paleo fish recipes I have tried that I really enjoyed. In the past, I ate my fish dipped in a batter and fried which isn’t really healthy and definitely not paleo. Since I am trying really hard to change the way I eat, I have been looking for paleo fish recipes I would enjoy. I was sent a T-fal OptiGrill for review and found this recipe for Tilapia with Tomato and Olive Relish in the cookbook that was included in the OptiGrill.
T-fal OptiGrill Review
The OptiGrill is a high performance indoor grill with sensor cooking that automatically adapts to the thickness of foods. It has six automatic cooking programs (burger, sandwich, red meat, poultry, sausage/pork/lamb, fish/seafood and manual mode to grill vegetables and fruit. You simply select the type of meat you are cooking and allow the unit to preheat. When it’s ready, you place the meat on the grill and close the top. Refer to the included manual to find out what degree of cooking you need to cook the meat to (rare to well done). Watch the indicator light as it moves from one degree to the next and remove the meat when it is at the correct degree of cooking. There are beeps along the way to remind you.
I’ve never been very good at grilling. It’s something I generally leave to my husband because I am not a great judge of when something is done. The OptiGrill lets me know the exact time to remove the meat so I don’t have guess. If you forget, there is even a keep warm function. No worries about forgetting to take something out for dinner either, there is a snowflake button if you want to cook something that’s frozen! The Tilapia came out nice and flaky and was done perfectly! The OptiGrill detects the quantity, temperature and thickness of your items.
There is also a drip tray that the fat drips out of so when you make things like hamburgers or steak, the meat doesn’t sit in the pan soaking up all the fat. The grill plates tip down to encourage the fat to drip into the drip tray. Both of the grill plates are removable for easy cleaning and since they are non stick, it was just a matter of seconds to clean up after dinner.
Paleo Fish Recipes
- ¼ cup finely chopped fresh parsley (I used flat leaf)
- 2 tbsp fresh lemon juice
- 2 tbsp Extra virgin olive oil
- 1 tbsp white wine vinegar
- 3 garlic cloves
- ¾ tsp each salt o& pepper
- 4 tilapia fillets, about 5 oz
- 1 cup seeded and finely chopped tomato
- ¼ cup finely chopped green olives
- 1 tsp finely grated lemon zest
- Whisk parsley with the lemon juice, olive oil, vinegar and garlic. Divide into two equal portions. Sprinkle ½ tsp each salt & pepper on both sides of the fillets. Brush one portion of the parsley mixture over the fillets. Stir the remaining parsley mixture with the tomato, olives, lemon zest and remaining salt & pepper. Set aside.
- Turn on the grill and select the fish program and press OK. Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the fillets on the grill and close the lid.
- Cook until the indicator light has changed to orange. Serve the fillets with the tomato mixture on the side.
You can find more information on the OptiGrill site. Right now, the OptiGrills come with $200 worth of Omaha Steak coupons included. There are also some great videos on their YouTube Channel.