I really enjoy a nice piece of tilapia when I’m watching my waistline, and trust me, folks, my waistline is so big I watch it all the time! When I’m trying to be good I always try to incorporate more fish into my diet.

Tilapia is a non-fishy, flaky fish that has a pleasant taste. I came up with this recipe after hearing how I should include more fish into my diet.

My fish guy tells me that most of the tilapia is flash frozen and that rarely would you get a piece that is fresh because most of the fisheries are found in Africa and Asia. A warm water fish, they are now also found in New Guinea, the Philippines and Indonesia.

Enough with the history lesson! Enjoy the tilapia and serve it with a rice dish or I put this fish over a bed of sautéed spinach.


6 tilapia filets

3 oranges, juiced

1⁄2 lemon, juiced

1⁄2 cup Grand Marnier liquor

1 teaspoon of cayenne pepper

3 tablespoons of olive oil

3⁄4 stick of butter

Salt and pepper to taste

How to put it together:

In a non- metal bowl mix orange juice, lemon juice, cayenne pepper. Place tilapia filets in zip lock storage bag add mixture and marinate for about 45 minutes to an hour.

When ready to cook, preheat grill to high, making sure that grates are clear of previous cooking and that the grill is greased with olive oil or cooking spray as to prevent sticking.

After tilapia is marinated, remove filets and set aside. In a sauce pan, add butter and cook over medium high heat. Add marinade from zip lock bag to sauce pan, add Grand Marnier then reduce to about 1⁄2, keep warm.

Brush olive oil on tilapia then salt and pepper, reduce grill to medium high heat, cook tilapia on grill for about 3 – 4 minutes per side, or until golden brown, and be careful not to burn.

Only turn the fish once, any more and this will flake the fish. When tilapia is grilled, remove immediately. Spoon on sauce and serve with rice, over spinach, or fresh steamed veggies. Serve immediately. Serves 6