A sectioned flat white plate encircles a canvas of vibrant colors and varied textures. At the bottom right, the grilled tilapia emits a golden allure with char marks. Asparagus tips occupy upper right, their emerald green providing a striking contrast. At the top left, red piquillo peppers stuffed with ivory Manchego cheese pop against the backdrop. Sprinkles of freshly chopped parsley speckle each section, completing the appeal.

Grilled Tilapia with Asparagus and Stuffed Piquillo Peppers

Name: Grilled Tilapia with Asparagus and Stuffed Piquillo Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tilapia fillets seasoned with salt, pepper, and Spanish paprika; 2 bunches asparagus tips trimmed and blanched; 12 piquillo peppers cleaned; 100g Manchego cheese grated; 2 tbsp olive oil; for garnish Fresh parsley chopped; to season salt and pepper

A low-carb, flavorsome Spanish-inspired seafood fiesta

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Spanish

Technique Grilling

Diet Friendly Low-Carb

Daily recipe · December 04, 2024

A little about this dish

This indulgence offers a delightful spin on Spanish cuisine, blending tantalizing spices with lean and light ingredients to keep it low-carb. The star of the plate, seasoned grilled tilapia, shines brightly alongside a colorful medley of seared asparagus tips and Manchego cheese-stuffed piquillo peppers.

Ingredients (for 4)

Tilapia fillets — 4 — seasoned with salt, pepper, and Spanish paprika
Asparagus tips — 2 bunches — trimmed and blanched
Piquillo peppers — 12 — cleaned
Manchego cheese — 100g — grated
Olive oil — 2 tbsp
Fresh parsley — for garnish — chopped
Salt and pepper — to season

Preparation

Step 1 — 🔥🐟🧂

Preheat the grill. Brush each tilapia fillet with some olive oil. Season both sides of the fillets with salt, pepper, and Spanish paprika.
Step 2 — 🔥🍳🕑

Grill the seasoned tilapia for 2 to 3 minutes on each side, until it becomes opaque and flaky.
Step 3 — 🥘🥦🧂

Heat up a drizzle of olive oil in a pan, add the asparagus tips, and sear until they become tender and slightly browned. Season them with some salt.
Step 4 — 🌶️🧀🔥

Stuff the piquillo peppers with Manchego cheese. Bake them in a preheated oven (180°C/350°F) for 5-7 minutes, until the cheese starts melting and turning a golden brown color.
Step 5 — 🍽️🥦🌿

Plate the grilled tilapia, seared asparagus, and stuffed peppers, and garnish with some freshly chopped parsley.

A final fox tip

Did you know? Piquillo means 'little beak' in Spanish and refers to the shape of these sweet, non-spicy peppers. You can kick things up a notch by adding a bit of smoked paprika or chili flakes to the filling. Pair this dish with a bright, zesty Spanish white wine to enhance the overall experience.