We have been grilling a lot of vegetables this summer! Recently we enjoyed a meal with pan-fried tilapia with a few grilled vegetables and basmati rice.
- 2-3 fillets of tilapia
- 2-3 Portabella mushroom tops
- 1 cup sweet peppers
- 2-3 tomatoes, cut in half
- 1/2 cup seafood fry mix (we used McCormick Golden Dipt)
- 1/2 cup extra virgin olive oil
Pour seafood fry mix in a bowl or a plastic bag. Wash tilapia fillets with water, shake off excess. Coat evenly with the fry mix. Let stand for 5 minutes and remove to a second dish. Pan fry in olive oil on medium heat turning once to brown evenly. Cook until fish is golden brown and flakes easily with a fork.
Lightly brush vegetables with olive oil before grilling. Apply oil to the surface of a grilling pan (we use a mesh grill pan from Williams Sonoma) and place over the grill while it is still cold. Fire up the grill to high and add vegetables to the grill pan when it has stopped smoking. Grill over medium heat until vegetables are cooked, turning a few times for even cooking.
Serve with basmati rice.
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