Recipe printed from Jenn's Food Journey, adapted from Giada De Laurentiis
- Serves 2-4 -
1/4 cup plain Greek yogurt
1 Tablespoons mayo
2 teaspoons honey
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
2 Tablespoons fresh chives, chopped
4 tilapia fillets
salt and pepper
In a bowl, mix together the yogurt, mayo, honey, mustard, and lemon juice until well combined. Stir in the chives.
Preheat grill to 375 degrees F. Tear off four squares of aluminum foil and spray with non-stick cooking spray. Rinse the fish and pat dry. Season with salt and pepper and place one piece of fish on each aluminum square. Spoon 1/2 a tablespoon of the mustard chive sauce over each piece of fish, close the aluminum around the fish. Place directly over the fire and grill for 12-14 minutes, rotating fish at least once. Carefully remove from the grill and from the aluminum packets. Serve with additional mustard chive sauce. Enjoy!