Preparation Instructions

ROAST BRUSSELS SPROUTS: Preheat oven to 375ºF. Line a baking sheet with foil. Directly on the prepared baking sheet, toss together the brussels sprouts, grapes, garlic, shallots, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread out evenly and roast until sprouts are tender and golden brown with a little charred edge (about 20 minutes).

COOK FISH: 5 minutes into the cooking of the brussels sprouts, begin cooking the Morey’s Seasoned Grill Tilapia according to package directions of your choice (we used the baking method).

FINISH BRUSSELS SPROUTS SALAD: Remove brussels sprouts from oven and stir in parsley and walnuts. Salt and pepper to taste.

TO SERVE: Divide brussels sprouts between two bowls and top with tilapia. Drizzle with olive oil and garnish with parsley.

WINE PAIRING: A Sangiovese is a bit of a chameleon and a reason why we like it for this dish. It works with the sprouts and the sweetness of the grapes.


  • 2 Morey’s Tilapia Seasoned Grill
  • 3 cups brussels sprouts, trimmed and quartered
  • 1 cup red seedless grapes
  • 1 Tbsp. diced shallot
  • 2 garlic cloves, sliced
  • Olive oil
  • 1 bunch chopped parsley, plus more for garnish
  • 1/4 cup walnuts, broken into large pieces
  • Kosher salt
  • Coarsely ground black pepper

Prep Time
35 minutes

Serving Size

Additional Product Options
You can also use:
Wild Smoked Salmon Maple Brown Sugar
Wild Cod Butter and Herb

Drink Pairings



Dry cider

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Recipe Name
Tilapia and Brussels Sprouts Salad
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