Grilled Tilapia with Cassava Root Crisps and Lime-Cilantro Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry fish prevents sticking and helps achieve better grill marks.

2. 2

   In a small bowl, combine sea salt, black pepper, paprika, and cumin. Season both sides of the tilapia fillets generously with this spice mixture.

   Tip: Mix your seasonings ahead of time for even distribution.

3. 3

   Heat the vegetable oil in a deep skillet to 350°F. Working in batches, fry the cassava matchsticks for 4-5 minutes until golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt.

   Tip: Don't overcrowd the pan; this keeps the cassava crispy rather than steamed.

4. 4

   While the cassava finishes cooking, place the seasoned tilapia fillets on the preheated grill. Cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

   Tip: Avoid moving the fish too much on the grill to develop nice char marks.

5. 5

   Prepare the lime-cilantro sauce by whisking together the lime juice, minced garlic, fresh cilantro, and remaining 4 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper to taste.

   Tip: Make the sauce while the fish grills to save time.

6. 6

   Transfer the grilled tilapia to serving plates and arrange a generous portion of cassava crisps alongside each fillet.

   Tip: Serve the cassava immediately while still warm and crispy.

7. 7

   Drizzle the lime-cilantro sauce over the tilapia and cassava. Serve immediately with fresh lime wedges on the side.

   Tip: The bright sauce balances the richness of the grilled fish beautifully.