Grilled Tilapia with Quinoa Salad (Recipe)

This recipe is courtesy of Mark Eastman of Chefs’ Haven in Hockessin. Enjoy.

Grilled Tilapia with Quinoa Salad and Parsley Vinaigrette


4 tilapia filets (or your favorite fish)
Olive oil
Salt and pepper
2 cups red quinoa, cooked
1/2 red pepper, diced
1/2 yellow pepper, diced
2 cups flat leaf parsley leaves and stems
1 teaspoon Dijon mustard
1/4 cup grapeseed oil
1/4 cup olive oil
Juice of one lemon
1 tablespoon champagne vinegar
1 clove garlic, crushed
Salt and pepper to taste


Coat tilapia filets with olive oil, salt and pepper. Place filets over a hot grill and cook about 1 1/2 minutes per side. Reserve on a warm plate. In a blender combine parsley, mustard, lemon juice, vinegar, garlic and grapeseed oil. Pulse until well blended. Add the olive oil. In a large bowl toss the quinoa, peppers and scallions with half of the vinaigrette and mix well. Season to taste. Plate quinoa and placed grilled tilapia over. Drizzle parsley vinaigrette over and serve. Preparation time: 40 minutes. Serves eight.


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