Ever have something in the back of the freezer that you totally forgot about? A last lonely waffle, some old frozen veggies, or two bites of ice cream at the bottom of the pint? I’m a guilty culprit when it comes to using (or not using)things in the freezer! Last weekend was no exception when I realized we had some great tilapia fillets that were in desperate need of being eaten. I’m a big fan of the site AllRecipes.com which lets you search for recipes by ingredient and then read reviews. Its a great way to get inspired! So I searched the recipes and settled on slightly altering one I found for the grill. Served with roasted potatoes and steamed broccoli, it was an easy summer dinner!
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 4 small pads of butter
- 3 cloves garlic, minced or grated on a zester
- 4 fresh basil leaves, chopped
- 1 large tomato, chopped
- 1 cup white wine
- 4 small lemon wedges
- 1 tbsp. oregano
- Preheat a grill for medium-high heat.
- Place each fillet on a piece of aluminum foil. Season each one with salt and pepper. Place a pad of butter on top of each piece of fish, and sprinkle garlic, basil, oregano and tomato over each. Pour the wine over everything and throw in the lemon wedge. Fold foil up around each fillet, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
- Place foil packet on the preheated grill, and cook for 18 minutes. Open the packet carefully so as not to get burned from the steam, and serve. Fish should flake easily with a fork. Dig in!