Difficulty factor – EASY!

It’s summertime – which means grilling on the barbecue! A first for Bob’s Kitchen – it’s a grilling episode. We’re making a fantastic peach and tomato BBQ sauce – and grilling Tilapia. It is an incredibly easy recipe – and is serious delicious.

Grilled Fish in a Fresh Peach & Tomato BBQ Sauce

Grilled Tilapia with cheesy tortellinis and steamed broccoli


* 17 oz can of Fire Roasted Tomatoes
* 3 tablespoons prepared mustard
* 1/2 cup oil
* 1/2 cup apple cider vinegar
* Pinch garlic salt
* 3 tablespoons Worcestershire sauce
* 2 teaspoons paprika
* 1/4 cup lemon juice
* 1 teaspoon pepper
* 3 tablespoons brown sugar
* 3/4 cup water
* 1/2 cup onions, finely chopped
* 2 cups fresh or canned peaches
* 4 (7-ounce) tilapia fillets
* fresh cracked black pepper
* 1 lime, juiced


Mix all the ingredients together in a saucepan, (if there was ever a almost ONE step recipe, that comes out SUPER delicious? this is it!) excluding the peaches and simmer over medium heat for 20 minutes.

While the sauce is simmering, puree 2 cups of canned or fresh peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together. Cook for another ten minutes to combine the flavors and let the sauce thicken and reduce a little. Then lower heat to low – to keep it warm for plating.

Preheat the grill to medium heat. Season the tilapia with fresh cracked black pepper. Cook the fish on each side for 3 to 4 minutes, brushing both sides with the Peach BBQ sauce as you go. (and trust me on this – tilapia is really flaky and cooks VERY fast – stand over it – and only cook it 3 to 4 minutes or you’ll quickly have burned fish – and while blackened fish can be yummy? this really isn’t the way to do it)

Once cooked and plated, ladle a nice spoonful of the Peach barbecue sauce on top of the fillets.

A word about choosing Tilapia

Tilapia is the fish that a lot of restaurant chefs love to hate but shoppers prize, and both for the same reason: This fish isn’t fishy. The consumers are winning the debate, though, and tilapia is swimming its way to ubiquity, thanks to selective breeding programs, improvements in farming efficiency, skilled marketing and the commitment of some big grocery chains. That it’s ecologically sustainable and relatively cheap doesn’t hurt, either. In just a few years, Americans’ annual consumption of tilapia has quadrupled, from a quarter-pound per person in 2003 to a full pound in 2006. The National Marine Fisheries Service now ranks it as the fifth-most-consumed seafood in the nation, still far behind shrimp (at 4.4 pounds per person a year) but growing fast. Researchers think tilapia is destined to be one of the most important farmed seafood products of the century.

but – not ever tilapia is the same. Fresh fillets come primarily from Ecuador, Honduras and Costa Rica. There is no tilapia season; the fish is available year-round. Wild-caught hybrids are common in warm waters of Africa and Southeast Asia, but farmed varieties, raised in a controlled environment, are said to have a more desirable flavor. The Monterrey Bay Aquarium’s consumer guide to ocean-friendly fish gives U.S.-farmed tilapia its “best” rating and Central American-farmed tilapia a “good” rating. It advises consumers to “avoid” tilapia imported from China and Taiwan, where it says “pollution and weak management are common.”

When I hit the supermarket for Tilapia – the Chinese IckyTilapiatm was a dollar less a pound than the Ecuadorian fillets. I talked to the seafood counter gal – and she agreed – if asked – she’d never recommend Chinese Tilapia (quote “who knows what it was swimming in.”) – and quickly recommended the Ecuador Tilapia. The Ecuador Tilapia was worth the extra $4 (for four fillets) – it’s flaky and deliciously mild. As with all food decisions – they are yours but I thought you might want some extra information.