Grilled Tilapia, vegetable shush kabobs and a baked potato. Omnomnom!!!
Of all the lite and tasty meals my husband creates from the screaming hot, smoking black beast that lives in our back yard, this is one of my favorites. It gives us a night away from beef in our diet, the veggies are zero points (weight watchers) and the best part, he does all the prep work and cooking! I know, I’m a lucky girl.
Prep Time: 15 minutes
Ingredients:
- 3 fillets of frozen Tilapia (or your desired servings)
- 1 onion
- 3 bell peppers (1 green, one yellow & 1 red)
- 1 flat of cherry tomatoes
- 1 can pineapple chunks in juice
- potatoes (Bakers) to serve on the side
Preparation:
Go fire up the grill and burn off some of that BBQ sauce you left the last time you cooked. Get it nice and hot. 500 degrees for about 5 minutes will kill any bacteria (or anything else that was alive) and give you a clean eating surface.
While that’s heating up, drizzle a little bit of olive oil on the potatoes, roll them in sea salt and then wrap them in aluminum foil. I always drop my baked potatoes onto the grill while I’m prepping everything else. Potatoes take a lot longer to cook so I want them to be on there for a while.
Slice up the veggies and fruits and stick them onto wooden or metal shush kabob spears. Spritz or spray a little bit of olive oil onto the them – not too much though or they’ll catch fire. Sprinkle on a little bit of salt and pepper and set aside.
Place the Tilapia onto a sheet of aluminum foil. Season the Tilapia with salt and pepper and squeeze lemon on to taste. Fold over the sides and pinch closed to seal in the fish.
Cooking:
1) Turn your potatoes. Stab with a fork to check softness. When they’re just about done, start your fish and kabobs.
2) Turn your grill down to a medium temperature and place on the fish packets. Cook the fish for approximately 10 minutes (or until flaky)
3) On the other side of the grill, line up your kabobs so that they don’t fall in between the grill rods or wires. Make sure your flame isn’t too high or the wood spears will burn up. Turn them regularly so they get that “veggie on the grill” look.
Pair this with a Chardonnay or Riesling or just a cold glass of ice water that I didn’t have to make for myself and this is the epitome of good, summer life!