Simple Grilled Tilapia

Tilapia is a nice, inexpensive white and fairly firm fish that is mild in flavor.  So it's versatile.  I like to use it to make fish tacos and I also like that it grills quickly and with little fuss.  This recipe is really a no-brainer and nothing fancy, just simple and fresh tasting.

Grilled Tilapia with an asparagus, carrot and snap pea stir fry and green salad.  Simple Summer.

Grilled Tilapia
4 tilapia fillets
2 tbl extra virgin olive oil
Juice from ½ a lemon
1 clove garlic, minced
Kosher salt and fresh ground pepper

In a small bowl, whisk olive oil, lemon juice and garlic together.  Place fish in a shallow baking dish and pour lemon juice mixture over, be sure to flip them over to be properly coated with marinade.  Place fish in refrigerator for 10 minutes.  Meanwhile, prepare grill; oil grates and heat to medium high heat.  Season fish with salt and pepper, place on grill and cook for 3 minutes per side until no longer opaque and slightly charred.  Use a good wide spatula to flip the fish, if the grates are nicely oiled it should be no problem to flip, the fish is firm enough to stay intact.  Or if you have a grilling basket and you like to use it, go for it.


Variation- swap lemon juice for lime, add a sprinkle of chili powder or your preferred taco seasoning mix and you have grilled fish for tacos.

Grilled Chicken with Balsamic Glaze and Vegetable Stir Fry

This recipe is flexible and easy to make more than needed in order to have leftovers.  There is very little added fat.  It’s great to pack for lunch the next day or just make extra chicken for slicing and using in salad later in the week.  The sauté of vegetables is essentially a guideline; broccoli, zucchini and carrots are easy, usually accessible year round and inexpensive.  But you can use whatever veggies are seasonal and make you happy when you eat them.

Ingredients
4 Chicken breasts (boneless, skinless) or whatever chicken portion you prefer
Salt and pepper
2 Tablespoons honey
¼ c. balsamic vinegar

Sprinkle chicken with salt and pepper to preferred taste. 
Prepare grill and be sure grates are oiled.
Heat the honey in a small sauce pan over medium heat until it becomes thin.  Add balsamic vinegar and let boil and reduce for 3-5 minutes.  Be careful, it can splatter while boiling; keep a close eye on it.  Remove from heat.

Place chicken on hot grill, grill for about 4 minutes until grill marks have formed, and then flip over.  Baste with glaze and grill for another 4 minutes.  Flip over and baste again, the flip one more time and apply more glaze.  Be sure they are cooked through, then remove from grill and let rest for 5 minutes.

Stir Fry

2 tablespoons olive oil
2 cloves crushed garlic
1 teaspoon Salt-free seasoning like Mrs. Dash or Trader Joe's 21 Seasoning Salute
1.5 tablespoons balsamic vinegar
2 carrots, sliced thin
1 head broccoli, chopped
2 medium zucchini, sliced
Salt and pepper to taste

In a large sauté pan on medium-high heat, add olive oil and garlic and heat stirring for 1 minute.    Add carrots and cook, stirring a few times for 2 minutes.  Add broccoli and zucchini, stir to combine and cover pan and let steam for 2 minutes.  Remove lid, add seasoning and continue to stir until vegetables are just beginning to wilt.  Add balsamic vinegar and stir to coat vegetables and begin to caramelize.  Remove from heat and serve.