Summer harvest vegetables round out this fresh, flavourful dish. You can substitute the tilapia with any firm-flesh fish that will stay intact on a hot, well oiled grill.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2014
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon each salt and pepper
- 300 g tilapia fillets (about 2 large fillets, cut in half)
- 4 zucchinis cut lengthwise in quarters and seeded
- 2 tablespoons grated parmesan cheese
- 4 plum tomatoes halved lengthwise
- 2 teaspoons balsamic vinegar
MethodMix together 1 tsp of the oil, half of the basil, the lemon zest and half each of the salt and pepper; rub all over fish. Set aside.
In bowl, toss zucchini with 1 tsp of the oil and a pinch each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender, about 10 minutes. Transfer to plate. Sprinkle with Parmesan cheese; keep warm.
Meanwhile, toss together tomatoes, vinegar and remaining oil, salt and pepper. Place on greased grill; close lid and grill, turning occasionally, until softened, about 10 minutes. Transfer to plate. Sprinkle with remaining basil; keep warm.
Meanwhile, place fish on greased grill; close lid and grill, turning once, until fish flakes easily when tested with fork, 6 to 8 minutes. Serve with zucchini and tomatoes.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 376 mg
- Sugars 6 g
- Protein 19 g
- Calories 154.0
- Total fat 7 g
- Potassium 764 mg
- Cholesterol 36 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 9.0
- Folate 23.0
- Calcium 7.0
- Vitamin A 22.0
- Vitamin C 45.0