Tilapia Salad and Grilled Vegetables

Lemon Vinaigrette Ingredients:

• 1/4 Cup Fresh lemon juice
• 1/4 Cup Lightly packed fresh Italian parsley
• 2 Cloves Garlic
• 2 Tsp Finely grated lemon zest
• 1/2 Tsp Kosher salt
• 1/4 Tsp Freshly ground black pepper
• 1/3 Cup Extra Virgin Olive Oil

Note:  This vinaigrette is compliments of Food Network.  It's very good, I use it for other salads especially if I add tuna.  Also can be used for veggie dipping.


Vinaigrette Process:

1. Blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender
2. With the machine running, gradually blend in the oil
3. Season the vinaigrette to taste with more salt and pepper

 Main Ingredients:

• 3 Tbs Extra Virgin Olive Oil (used for sauteing the fish)
  
• All purpose flour for drenching the fish
• 2 Pounds of Tilapia (or any white fish) - cut into serving pieces (see picture)
  
• 12 Oz Spinach (or a mix of greens of your preference) - remember this is for the salad
• 1 Cup of cherry tomatoes (add them as garnishment to add color to the plate)
  
• Salt and pepper for seasoning

Note:  You can get creative here - sometimes I grill vegetables in the oven instead of a salad - see picture

Process:

1. Heat the olive oil in a non-stick frying pan over medium high heat
2. Sprinkle the fish fillets with salt and pepper then drench lightly in the flour
3. Fry the fillets until golden brown (about 3 minutes on each side)
4. When serving - put the fillets (however many you're going to eat) on top of the salad and drizzle with the lemon vinaigrette 
5. Pick your favorite wine and enjoy!

To grill vegetables - very easy and fast:

1. Preheat oven to 425.
2. Put your favorite veggies in a bowl, sprinkle salt, black pepper, grated Romano and Parmesan cheese and a little olive oil.  Mix then arrange them single layer in a pan (lined with parchment paper) - it's important to use parchment paper so that the veggies don't stick to the pan.
3. Bake in the oven for about 10 - 12 minutes.  Keep an eye on them!

Note: Don't add salt and pepper if you're using the lemon vinaigrette.  Also, you don't need salt if you're using grated Romano and Parmesan - they're usually salty enough for the veggies - veggies taste better without the salt ;-)