Broiled Tilapia with Mustard-Chive Sauce

This recipe from Giada came up in our search for more ways to prepare our large frozen bag of tilapia filets. The tangy sauce complemented the fish perfectly, and all we had to buy was the greek yogurt! To help keep the fish warm, I would recommend heating the sauce briefly in the microwave before drizzling it on. Also, I like to flip the filets halfway through broiling.

4 (5 to 6-ounce) tilapia fillets
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.


  1. You always come up with the best sounding sauces!

  2. That sounds delicious! But I was wondering if you could offer some suggestions for this exact recipe to meet my dietary restrictions.

    I'm not a vegetarian per se, but I only eat animals found on Old McDonald's farm, so fish are a no-no.

    Also, I am violently allergic to all foods colored green (including chives and those green things next to the fish) as well as all foods carrying a Greek label.

    Finally, my great-great-grandfather was killed in World War I by mustard gas.

    But that honey sounds yummy! Thanks!