Wednesday, July 1, 2009

Grilling and Chilling

This past weekend, my friend, Mary Ellen shared this awesome recipe for Grilled Tilapia and Pineapple Salsa…it was out of this world! Now I am not a big fish-head, but I loved this…try it tonight. It is a crowd pleaser–she would know since she has 6 kids! It is way easy to make and easy on the waistline.

Mary Ellen’s Grilled Tilapia & Pineapple Salsa

Fresh Tilapia Fillet (enough to feed the number you are serving)
1 packet of Taco Seasoning (I used the 40% less sodium variety)
Olive Oil

Spray the grill with cooking spray and heat up the grill. While you are waiting, make a barbeque sauce consistency with the seasoning and the olive oil (about 4 tablespoons of oil). Spread it in a baking sheet. Lay the Tilapia filets over the sauce, and flip over. You can use a basting brush to make sure the fish is nicely coated. Set aside while you prepare the salsa.

For the Salsa you need
1/2 of a fresh pineapple, cut longwise into 3rds.
1/4 small red onion, chopped
1 serano pepper, remove the seeds & chop
2 tablespoons fresh cilantro, chopped
1 teaspoon Kosher salt
1 lime (need the juice & the zest of the lime)

Grill the pineapple thirds on the grill for 3 minutes each side–what you are looking for is that each side has “grill marks.” Remove the pineapple from the grill. Peel and core the pineapple pieces. Chop the pineapple into small pieces. Combine with the onion, pepper, cilantro, salt, lime juice and zest. Set aside.

Grill the tilapia filets for about 5 minutes on each side. It cooks quickly so just watch to make sure it is white and flaky inside. Remove from the grill. Serve immediately with salsa as a garnish.

I also served it with black beans–simply saute a little red onion and cumin seeds in olive oil. Add the beans, and a dash of kosher salt. Serve hot.

A festive feast for summer! Enjoy with a cold margarita!