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Grilled Tilapia with Peach-Mango Sauce and Wasabi Mashed Potatoes

July 23, 2011

I ate this dinner five years ago at one of my best friend’s houses… And for five years it has been my favorite meal.

I am a foodie person, I love all types of food. I’m also very indecisive. So it really is saying something when I still regard something as my favorite meal five years later.

The meal itself is simple and clean. There are no mastery culinary skills required to prepare this dish.  But I promise you, once you make it once, you’re never going to forget it (and neither will your guests)!

Serve steamed broccoli along with this meal and you have the perfect summer night dinner!

Grilled Tilapia recipe by The Bite-Sized Baker: 

6 tilapia filets

Ginger, to taste

Garlic, to taste

Salt and pepper, to taste

Olive oil

  1. Heat the grill. Cut the fillet in 1/2 lengthwise.
  2. Lightly season the fish with the ginger, garlic, salt, and pepper.
  3. Brush each fillet in olive oil and grill, 3 to 4 minutes on each side.

Peach-Mango Sauce recipe by The Bite-Sized Baker:

1 peach, cubed

1 mango, cubed

1 small jalapeño, seeded, ribs removed, and minced

½ small red onion, chopped

¼ cup cilantro, chopped

2 tablespoons soy sauce

1 teaspoon honey

Juice of 1 lime

Salt and pepper, to taste

  1. Combine fruit, jalapeño, onion, and cilantro in a mixing bowl. Add soy sauce, honey, lime juice, salt, and pepper until combined. Set aside.
Wasabi Mashed Potatoes recipe slightly adapted from Sandra Lee:

2 pounds Yukon gold potatoes, peeled and quartererd

4 ounces sour cream

4 tablespoons unsalted butter

½ cup buttermilk

2-3 tablespoons wasabi, to taste

Salt and pepper, to taste

  1. Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to asimmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl.
  2. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste.
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