Monday, July 15, 2013

Thai Inspired Grilled Tilapia and Squash

 
There really are no words… this turned out so good I was picking at cold leftovers. It was such a bright, light, fragrant dish. The flavors were incredible. Just enough sultry, just enough citrus. I loved it, Jaime loved it, the kids couldn’t get enough…

Ingredients
2 pounds tilapia fillets
Zest and juice of 1 lemon
1 shallot, minced
4 minced garlic cloves
3 tablespoons fresh flat leaf parsley
1/4 cup olive oil
4 small to medium squash
Salt to taste
Pepper to taste


Directions
Preheat your grill to around 400 degrees. Lay out 4 long pieces of aluminum foil. Spray each piece with non-stick cooking spray. Place 2-3 pieces of fish on each one, until you’re all out and there is an even amount, or close to it, laying on each sheet of aluminum foil.
 
On all of the fish, drizzle with olive oil. Sprinkle with the salt, pepper, garlic, shallot, lemon zest and parsley. Give the zested lemon a light squeeze over all of the fish. Close the fish in the aluminum foil so you have 4 little grilling bags.
 
 
Cut the squash in half lengthwise. Drizzle a little olive oil over the squash and lightly salt and pepper. 
 
 
Put the grilling bags and squash onto your preheated grill.
 
 
Turn the squash as needed. Don’t turn the bags o’ fish. You’ll end up with an insane mess. They are going to sit and cook. Grill everything for about 15 minutes, or until you peak inside your bags and the tilapia is white and flaky...
 
 
...and the squash are a soft. That’s it! Serve over rice and enjoy. Recipe serves 4-6. 
 
 
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