 | | Directions | 1. For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.
2. Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.
3. Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 6
|  | | Ingredients | | - | | Gingered Rhubarb Sauce: |
| - | | 1 cup frozen sliced rhubarb |
| - | | 1 can (8 ounces) pineapple chunks in juice, drained |
| - | | 2 tablespoons fresh lime juice |
| - | | 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce |
| - | | 1/2 teaspoon McCormick® Cilantro Leaves |
| - | | 1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger |
| - | | 1 tablespoon McCormick® Gourmet Collection Toasted Sesame Seed |
| - | | 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1 1/2 pounds tilapia |
| - | | 2 tablespoons olive oil |
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| | Nutrition (per serving) | Calories: 204 Calories
Fat: 8 Grams
Protein: 24 Grams
Cholesterol: 52 Milligrams
Carbohydrates: 9 Grams
Sodium: 460 Milligrams
Fiber: 1 Grams
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