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Garam Masala Tilapia with Sweet Curry Butter

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GUYS. I had this for dinner tonight, and I could not possibly wait another day to blog the recipe. It was SO. TASTY.

I’m always looking for new ways to jazz up my fish fillets. Fish is so good for you, but it can taste so bland and so easily fall into the less desirable category of meats to eat. I think my new goal is to sway every naysayer of fish – yup, that’s what I’m gonna do. This recipe, as well as the salmon recipe from last Friday, would be great examples to start with.

What inspired this one? As I stared at my naked and plain fillet pondering the possibilities, I realized that I hadn’t done anything with my curry and garam masala spices in a while. My wonderful little cousin Gabe, who also loves to cook, gave me some bangin’ spices he’d picked up from a market on his trip to South Africa. I made a dry rub with the garam marsala, some garlic powder, turmeric, cumin, and sea salt; for the butter I melted some, well, butter –  along with some brown sugar and curry powder. The result? DEE-LISH.

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Garam Masala Tilapia with Sweet Curry Butter

A sweet and spiced spin on a fish dish - could work on various fish fillets.

Ingredients

  • 2 fillets of tilapia
  • 2 tablespoons of olive oil

DRY RUB

  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

BUTTER

  • 3 tablespoons butter
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon brown sugar

MATERIAL NEEDED

  • Tin foil
  • Pastry brush

Instructions

  • Pre-heat grill to high heat.
  • Divide two pieces of tin foil, one for each fillet.
  • Place fillets on their respective pieces of tin foil
  • Brush 1 tablespoon of olive oil on both sides of each fillet.
  • Combine the dry rub ingredients and split in half.
  • Combine butter, brown sugar and curry powder in a small bowl. Place in the microwave for approx. 15 seconds or until completely melted. Mix well and set aside.
  • Rub the dry spices well into the top of each fillet.
  • Place the fillets spiced side down onto the tin foil.
  • Place the fillets in tin foil on the grill.
  • Grill for 4 minutes, and then carefully flip the fillets, spiced side up.
  • With the pastry brush, dab the butter mixture on top of the fillets.
  • Close the lid and grill for another 4 minutes.
  • Remove fillets from heat and serve.

4 Comments

  • amyoftexas
    September 29, 2017 at 9:33 pm

    I made this in the oven and it worked great! Ten minutes was enough for me. I won’t add nearly as much salt next time, but otherwise this was a very delicious dish.

    Reply
    • Killing Thyme
      September 30, 2017 at 11:02 am

      Hey Amy! Thanks for the feedback! I was surprised to see a comment here since this recipe is so old and with that, you’re right. That does seem like a bit too much salt. Normally I use half that now, so I’m going to adjust that now. Thanks for taking the time to comment; I’m glad you enjoyed this!

      Reply
  • Alicia
    March 17, 2017 at 5:52 pm

    Looks yummy! How would I do this in an oven, I don’t own a grill :(

    Reply
    • Killing Thyme
      March 17, 2017 at 7:44 pm

      Hi Alicia!
      You could easily do this in the oven, no worries :) Pre-heat the oven to 425 degrees F, get all your prep done and when ready, bake the fish for 12 minutes or until it’s flaky and opaque in the center — 12 minutes is my go-to time, but different ovens may vary. Let me know if you make it, and what you think!

      Reply

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