Tuesday, July 2, 2013

Herb-Marinated Tilapia Kebabs


Herb-Marinated Tilapia Kebabs recipe
Tilapia always seems to be on sale so I bought some.  Usually I'm nervous about putting fish directly on the grill (because it always sticks - for me at least) but I was willing to give it a shot.  This recipe I found in Rachel Ray's Everyday magazine incorporates tilapia & set my fears aside for grill-sticking fish.  It makes for a great light dinner. I served mine with a side of baby arugula & black wild rice.

PS: It's July - when did that happen?

Ingredients (from pg 86 in Everyday Rachel Ray, July/August 2013)

  • 1 lb tilapia filets, cut  into 1/2 inch thick chunks
  • 24 grape tomatoes
  • 4 jarred artichoke hearts, halved lengthwise
  • 1/4 cup chopped parlsey (about 1/3 bunch)
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
Make it!
  1. If you're using wood skewers soak them in water before you start your marinade - this will help them from burning later.
  2. Preheat grill to medium heat.
  3. In a medium bowl, toss tilapia chunks, tomatoes & artichokes with 3 tablespoons of parsley & 2 tablespoons of olive oil. Season with salt & pepper.
  4. Thread tilapia, grape tomatoes & artichoke hearts onto skewers.
  5. Grill the skewers turning once, until the fish is opaque about 9-11 minutes.
  6. Serve with your choice or rice, orzo, pasta or salad.
Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipe

Herb-Marinated Tilapia Kebabs recipeHerb-Marinated Tilapia Kebabs recipe


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