Grilled Orange-Ginger Tilapia with Lime-Coriander Sauce

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A refreshing citrus-scented marinade flavours small whole fish from the inside while they cook on the grill in a foil wrap.

Tags: Intermediate, One Hour, Entrées, Fish, BBQ, President's Choice Blue Menu

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4 tbsp (50 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 cup (125 mL)	PC Blue Menu Finesse Plain Yogurt
1/4 cup (50 mL)	PC Mayonnaise - Made with Whole Eggs
2 tbsp (25 mL)	finely grated orange rind
2 tbsp (25 mL)	fresh orange juice
2 tbsp (25 mL)	finely chopped ginger root
1/2 cup (125 mL)	finely chopped fresh coriander
	Salt & freshly ground black pepper
4	whole red tilapias, boned
1	navel orange, halved and cut in 4 thin slices
1 tbsp (15 mL)	fresh lime juice

In bowl, stir together 2 tbsp (25 mL) of the olive oil, orange rind and juice, ginger root and 1/4 cup (50 mL) of the coriander. Season to taste with salt and pepper.
Spray 4 large squares of heavy-duty foil with cooking spray. Place a fish in centre of each square. Divide ginger-coriander mixture among fish, spooning into body cavity; stuff two half-slices of orange into each fish. Wrap fish tightly. Place on grill of preheated barbecue; close lid. Cook over medium heat for 30 to 35 minutes.
For Lime Coriander Sauce: In bowl, stir together yogurt, mayonnaise, lime juice and remaining coriander. Season to taste with salt and pepper. Refrigerate until use.
Carefully unwrap fish to let steam escape. Transfer to serving platter and drizzle with remaining 2 tbsp (25 mL) olive oil. Serve with sauce.

Other small whole fish such as red snapper or striped bass can be substituted.