Things have gotten busier around here with school starting, so my food and menu planning has changed. Now meals are falling into two categories: quick and easy and good for leftovers. Having less time doesn't mean that the meals are any less fun and creative!
This meal falls into the quick and easy category. I challenged myself to only buy only items on sale for my trip to the grocery store. From the fish case I picked up two tilapia filets for dinner. In an effort to support the local farmers, I also bought some local zucchini. From the pantry I used some couscous and some mushrooms that we already had on hand. This was a 5-10 minute prep meal (depending on your chopping speed) and 5-8 minute cook time. Dinner was on the table is about 15 minutes for us.
I decided to fire up the grill to cook the fish. I stood in front of the fridge for a few minutes thinking up a quick marinade. Tilapia takes well to a variety of flavors - I decided on a jalapeno lime marinade with a little ginger and garlic. The couscous was a box with a garlic and olive oil spice pack. I sauteed the zucchini along with some diced crimini mushrooms for the side dish. Here's how to do it at home:
Grilled Jalapeno Lime Tilapia
2 half-pound pieces of tilapia
Juice of 1 lime
1 jalapeno, sliced into rings (keep seeds in)
1 teaspoon ground ginger (fresh grated if you have it)
1-2 shakes of garlic powder (fresh minced if you have it)
2 tablespoons olive oil
Place tilapia in a pie plate (or shallow bowl with flat bottom)
Cover with lime juice, olive oil and spices, turning to coat
Place jalapeno rings on the top
Cover and marinate while you chop the veggies for the couscous
Make sure to rub oil on the grill before putting the fish down (ours stuck a little)
Cook the fish for about 3 minutes per side, until just cooked through
I've posted versions of the couscous before, so I won't bore you with it again. Just a photo of the veggies. Have I mentioned how much I love to chop vegetables?