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Prep Time: 45 Minutes
Yields: 8 Servings

Because of its mildness and versatility, tilapia has become one very popular fish. In this recipe, the herbed, salt crust intensifies the flavor and adds depth.

4 (2-pound) tilapia, scaled and cleaned
4 lemongrass stalks, tender inner bulbs only, cut into 2-inch lengths
4 sprigs tarragon
salt and black pepper to taste
granulated garlic to taste
crushed red pepper flakes to taste
½ cup cornstarch
6 tbsps water
½ cup kosher salt, divided
1 cup Sweet Peanut-Chile Dipping Sauce (see recipe)

With a mortar and pestle, lightly crush lemongrass then set aside. Pat fish dry and season cavities with salt, pepper, granulated garlic and red pepper flakes. Stuff cavities with lemongrass and tarragon then place fish on a clean platter or pan and set aside. In a small bowl, make a slurry by dissolving cornstarch in water. Using a pastry or barbecue brush, brush 3 tablespoons of slurry over one side of each fish. Spread ¼ cup kosher salt evenly over slurry to form a thin crust. Set aside and let stand at room temperature approximately 20 minutes or until crust is dry. Carefully turn fish over and repeat with remaining 3 tablespoons slurry and ¼ cup salt. Let stand an additional 20 minutes or until completely dry. When ready to cook, prepare a charcoal or gas grill for medium-low heat. Spray grill rack with non-stick vegetable spray then gently place tilapia on grill. Cook approximately 20 minutes or until fish is just cooked through, turning once. Transfer fish to a clean work surface. Using fingers or two forks, peel off tilapia skin, being careful not to break meat. Divide fish evenly among 8 serving plates and serve with Sweet Peanut-Chile Dipping Sauce.





















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