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Tuesday, October 18, 2011

Spicy Tilapia "Gryos"

Baja/Greek Mash-Up
This unique dish was inspired by a recipe from Iron Chef Cat Cora. Cat's recipe uses lettuce cups but since I'm not a lettuce fan, I decided to use nutritious kale instead. The "gryos" have Greek spices just  like the traditional lamb dish but are lightened up California Baja- style with the use of  fish and vegetable wraps. The outcome is a dinner that's packed with bold flavors but won't weigh you down.

Spicy Tilapia "Gryos"
Gluten Free
Serves 1


1 (4-5 oz ) tilapia fillet

4-5 kale leaves,halved and  ribs cut out
salt and pepper
Optional: any other desired toppings/condiments (scallions, tzatziki sauce, etc)

Tilapia Spice Rub:
1 tsp. extra virgin olive oil
1 tsp. lime juice
1/4 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. cayenne (you can adjust according to your heat preference)

Tomato Salad:
3/4 cup diced tomatoes, drained well
2 tbsp. red onion, thinly sliced
4-5 pitted kalamata olives, chopped
1 tsp. capers, drained and chopped
1 tsp. lime juice
a few teaspoons fresh parsley, chopped
a few teaspoons fresh oregano, chopped

Preheat oven to 350 degrees.

Put tilapia in a small baking dish. Whisk together all the ingredients for Tilapia Spice Rub in a small bowl.  Season with salt and pepper and mix well. Brush rub on fish and place in fridge for 10-30 minutes.

Preheat grill pan to medium heat and spray with nonstick spray.

Prepare the tomato salad by stirring all the ingredients together in a small bowl. Season with salt and pepper and combine. Set aside.

Place tilapia on grill pan and grill 4-6 minutes per side or until cooked through and flaky.

While the fish is grilling, line a large baking sheet with aluminum foil (you may need two).  Place kale leaves on baking sheet a sheet (if leaves are large, feel free to tear into smaller pieces). Spritz with nonstick spray and season well with salt.

Transfer kale leaves to oven and bake 2-3 minutes, or until leaves are soft and pliable.

Once fish is cooked, cut into smaller strips (6-8 pieces).

To assemble the gyros, place a piece of fish and place on kale leaf towards one end. Top with tomato salad and any optional garnishes. Roll up  and enjoy!

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