Herb-Marinated Tilapia Kebabs

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.