Any Texan will tell you that a stop at your local H-E-B store will give you the best bang for your buck while shopping for groceries. The in-store promotions paired with coupons and Buy-This-Get-That-Free offers change each week, making that grocery shopping list all the more exciting!
To celebrate Texas Independence Day earlier on in the month, the Primo Picks featured are good ol’ Texan products that you possibly haven’t tried before but really should.
Products like Texan Wildflower Honey (I always recommend using local Wildflower honey to combat pollen allergies), Whataburger Jalapeno Queso Whatafries (Spicy and terribly addictive. We had guests over one evening last week and they polished off the bag in one sitting!), Name That Salsa (Yes!! H-E-B is still looking for a name. If you can think of a snazzy name, recommend it and if picked, you could win $5000. This is a salsa with heat. Whooo! But oh so good!!) and yes, you read that jar right…C-O-O-K-I-E B-U-T-T-E-R (Mmmmmm! If you haven’t tried cookie butter yet, you really should hit the Peanut Butter aisle the next time you’re at H-E-B. )
Hubs was happiest to see the barbecue sauces considering grilling meat, poultry and seafood has become something he enjoys doing. Since we were having a good friend over for dinner who loves seafood, he decided to flame grill some fresh tilapia strips and use Louie Mueller’s Sweet & Tangy Mustard Sauce to complement the dish.
Sweet and Tangy Flame Grilled Tilapia Recipe
You can use your preferred fish fillet of choice. We chose tilapia as it was what was recommended as the most fresh by our local seafood chap at H-E-B for that morning.
This is an easy recipe and one that the kids will enjoy as well.
- 8 fresh Tilapia fillets
- Louie Mueller's Sweet and Tangy Barbecue Sauce
- 1/2 tsp ginger garlic paste
- 1-2 tsps paprika based on your spice preferences
- Fresh lemon juice from 1 lemon
- Fresh ground pepper - to season
- Salt- to season
- Olive oil- to coat prior to grilling
Make light, superficial slits on the fillets and marinate the fish in 1 tbsp of barbecue sauce, ginger garlic paste, lemon juice, paprika, pepper and salt for 2 hours.
Heat your grill.
Once hot, lightly coat each side of each fillet and place each fillet on the grate or if you prefer, on a grill tray or wrapped in foil.
Grill either side for about 10 minutes each, till done.
Once done, lightly brush either side of the fillet with the barbecue sauce (optional)
Serve hot with lemon slices, on a bed of spinach greens and with a small bowl of H-E-B's "Name That Salsa" for an extra spice kick.
These make great taco fillers or even as a side with coconut rice.