Spice Crusted Tilapia

Printed from Jenn's Food Journey, adapted from Angie's Recipes
- Serves 2 -

1 teaspoon coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 Tilapia fillets
For the Sauce -

1/4 cup mayonnaise
1 Tablespoon lemon juice
3/4 Tablespoons champagne vinegar
1/2 teaspoon reserved spice mixture

In a small bowl, mix together the coriander, cumin, paprika, garlic salt, pepper, and cayenne. Remove 1/2 teaspoon for the sauce and set aside.

Preheat grill to 350 degrees F. Prepare two foil squares large enough to form a packet around the fish with non-stick cooking spray. Rinse fish and pat dry. Place on prepared foil. Drizzle a little olive oil on the fish and sprinkle evenly with the remaining spice mixture. Bring the short ends of the foil together and fold twice to seal; fold in the other sides and seal, leaving room for steam. Place the foil packets on the grill and allow to grill for 12-15 minutes or until the fish flakes evenly with a fork (rotate the packets halfway through the grilling process). Carefully remove from grill and allow to rest. Be careful when opening the foil packet, it will release a lot of steam. Serve with sauce and enjoy!

For the sauce - Mix together all ingredients until well combined. Cover and refrigerate until ready to use. Can be made three days in advance.