Spring is finally here, so it's time to "get your grill on!" Instead of the usual hotdogs & hamburgers or BBQ'd chicken, I decided to make a delicious & light Mexican-themed seafood dinner for my in-laws who were in town visiting for the weekend! We had a gorgeous 80 degree night under the stars, eating chips, salsa & guacamole, and sipping my yummy White Citrus Sangria, and eating Grilled Tilapia Fish Tacos with Pineapple Cilantro Salsa and Black & White Bean Salad. I also added in some marinated grilled shrimp...so feel free to make shrimp or fish tacos for this recipe. Here are all of my recipes from our wonderful night! ¡Buen apetito!
Mel’s Grilled Tilapia Fish Tacos
Serves 4
Ingredients:
4 Tilapia filets (Tilapia is mild white fish found at most fish counters and reasonably priced)
Olive oil
1/2 cup cilantro, chopped (remove stems and chop in mini-prep food processor)
1/2 medium white onion, sliced thin
2-4 cloves garlic, diced (to taste)
Pineapple juice (strained from can of pineapple, needed for Pineapple Salsa recipe below)
Salt & pepper to taste
Corn tortillas (or flour)
Optional toppings: Shredded lettuce or cabbage, avocado slices or guacamole, jalapenos, and hot sauce.
Variation: In addition to/or instead of the Tilapia, feel free to add in a pound of uncooked Shrimp! Marinate the shrimp the same way as above, but place the shrimp on skewers for easy grilling.
Instructions:
Place tilapia filets in a large glass baking dish, drizzle with olive oil, salt & pepper, diced garlic, sliced onions, chopped cilantro and top with pineapple juice. Stir together to be sure each filet is well-coated. Cover with plastic wrap and marinate in the refrigerator for at least one hour before grilling.
Grill the marinated tilapia along with the onions, on a grill pan (a grill pan has round holes best for cooking fish, shrimp & sliced vegetables). Once the fish turns white, and has a few grill marks on it, it should be ready! Put the tortillas on the grill for a few minutes until heated and lightly browned.
Serve the Grilled Tilapia with the Pineapple Cilantro Salsa on a platter along with the corn tortillas. Feel free to serve with in your favorite toppings, such as sliced avocados, shredded lettuce or cabbage, and hot sauce. ¡Buen apetito!
Pineapple Cilantro Salsa
Ingredients:
1 8 oz can of pineapple slices or chunks in juice, finely chopped & strained (strain juice & save for Grilled Tilapia marinade - recipe above)
1/2 cup cilantro, chopped (remove stems)
1/4 cup red onion, finely chopped
1/2 cup cilantro, chopped (remove stems)
1/4 cup red onion, finely chopped
Juice of 1/2 lime
1/2 tsp of Cumin
Salt & pepper, to taste
1/2 tsp of Cumin
Salt & pepper, to taste
A few sprinkles of red pepper flakes, to taste
Optional: 1 small jalapeño, seeds and membrane removed and finely chopped
Instructions:
Combine all ingredients, pineapple, cilantro, onion, lime juice, cumin, salt & pepper, red pepper flakes and chopped jalapeño, and mix. Chill in fridge until ready to serve with Grilled Tilapia Fish Tacos (recipe above). This pineapple salsa is a cool and refreshing accompaniment for any of your favorite grilled fish or chicken dishes.
Mel’s Black & White Bean Salad
Serves 4-6
Ingredients:
1 can Black beans (drained and rinsed)
1 can White beans (drained and rinsed)
1/2 cup corn kernels, cooked
1/2 red onion, chopped
1/2 cup cilantro, chopped (remove stems and chop in mini-prep processor)
2-4 cloves garlic, diced (to taste)
1/2 tsp of Cumin
1/2 tsp of Chili Powder
Red pepper flakes, to taste
Olive oil
Balsamic vinegar
Salt & pepper
Instructions:
Combine all ingredients (beans, corn, onion, cilantro and garlic) together in a glass bowl, add salt & pepper to taste, cumin, chili powder, and red pepper flakes. Then, drizzle in some olive oil and a few splashes of Balsamic vinegar. Mix well. Chill for at least an hour before enjoying. This is a fabulous side dish for any Mexican/Southwest-inspired meal, such as my Grilled Tilapia Fish Tacos...and tastes terrific the next day on a salad or to put in a quesadilla!
Mel's White Citrus Sangria
Make by the glass or a pitcher
Bottle of Pinot Grigio or Sauvignon Blanc, chilled
Triple Sec (or orange liqueur)
Orange Juice
Pineapple or Mango Juice (or any tropical juice you like!)
Seltzer (plain or lemon/lime)
Dash of cinnamon
Lemons, Limes, Oranges, sliced
Variations: Mint, sliced peaches, mangoes, grapefruit, pineapple, strawberries...the sky is the limit!
By the glass: Fill wine glass with ice, fill 1/2 wine glass with white wine, 1/2 shot of Triple Sec, and squeeze in 1 lime wedge, 1 lemon wedge and orange slice. Fill remaining 1/4 of the glass with OJ and/or tropical juice, and top with seltzer. Add a dash of cinnamon, stir. Garnish with a fruit slice. Cheers!
By the pitcher: Fill 1/2 glass pitcher with white wine, squeeze in lime wedges, lemon wedges & orange slices. Fill the other 1/3 of the pitcher with OJ and/or tropical juice, 2 shots of Triple Sec, and top off with Seltzer. Add a dash of cinnamon, stir. Enjoy!
