Tilapia With Berry Sauce
|Frozen rhubarb||1 Pound, Defrosted (1 Package)|
|Frozen blueberries/Raspberries / strawberries||1⁄2 Cup (8 tbs), Defrosted|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Light brown sugar||5 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Dried whole wheat bread crumbs||2 Cup (32 tbs)|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
|Lemon||1 , thinly sliced (For Garnish)|
|Dried oregano||To Taste|
Blend the sauce ingredients in a saucepan over medium heat Bring the sauce to a boil, reduce the heat and simmer for 4 to 5 minutes, stirring often.
Adjust seasonings to taste and set aside.
Pour the buttermilk into a shallow dish.
Add talapia fillets and marinate for 30 minutes; drain.
Thread each fillet crosswise on a double-pronged skewer, inserting the skewer first through the thickest part of the fish.
The skewer will hold the fillet securely.
Mix the bread crumbs with pepper, salt, and oregano in a shallow dish.
Sprinkle the fish with the flavored bread crumbs.
Pat the crumbs onto the fish so that they will form a crust.
Preheat the grill.
Place skewers on the grid over ashen coals.
Grill fish about 2 minutes on each side and then continue grilling until the fish is cooked.
It will flake easily when tested with a fork and will be slighdtly firm to the touch.
Place skewers on a serving dish and garnish with lemon slices.