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Grilled Tilapia with Sofrito
Sofrito, a flavorful mix of onions, peppers, tomatoes, and garlic, is the perfect companion to the mild taste of tilapia. Serve with a loaf of crusty Natures Place Organic Artisan Bread and a salad of Inspirations Baby Spinach drizzled with vinaigrette for the perfect summer meal. Leftover sofrito makes a great dip for tortilla chips. Recipe may be halved.
1 each Medium sweet onions, peeled and quartered
1 each Medium red bell pepper, seeded and cut into 8 pieces
1 each Medium tomato, quartered
3 each Fresh garlic cloves, peeled
4 teaspoon Olive oil
1/2 teaspoon Sea Salt,
1/2 cup Fresh cilantro leaves
32 oz Tilapia fillets
1/4 teaspoon Black pepper, freshly ground
1 each Small avocado, peeled, sliced
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Grilled Tilapia with Sofrito

Grilled Tilapia with Sofrito

Grilled Tilapia with Sofrito
  • Servings:Serves 4
  • Prep Time:26 minutes
  • Cook Time:6 minutes
1. Preheat grill to medium-high. While grill heats, prepare sofrito. Put onion, bell pepper, tomato, and garlic in bowl of a food processor or blender; pulse until diced. Add olive oil, and pulse for 5 to 10 seconds, until ingredients become a chunky purie. Add salt and cilantro and pulse until blended. Transfer sofrito to a medium serving bowl and set aside.
2. Prepare tilapia. Brush fillets with olive oil and grill for 3 minutes on each side over direct heat, or until slightly charred and just opaque in the center. Place fillets on serving platter and sprinkle with black pepper. Top with 3 Tbsp. sofrito and serve immediately, with avocado on the side if desired.
Source: Hannaford fresh Magazine, May - June 2009