Friday, April 10, 2009
Updated Good Friday
A year ago, about this time Jeremy was in his studio talking with some of his program buddies.
"Have you guys noticed all the restaurants advertising their fish sandwiches all of the sudden? Weird."
"Jeremy," says his buddy, "It's Lent."
"Oh. . .Yeah."
We don't observe the traditional customs of Lent as a part of our religion, however Jeremy and I like adopting religious and cultural traditions involving good food. So in honor of the Lenten season coming to an end I'll pass on the fish recipe we'll be enjoying as a family tonight.
Grilled Tilapia with Pineapple Salsa
1/2 medium fresh pineapple
1/4 small red onion
1 Serrano pepper
2 tbsp chopped fresh cilantro
1/8 tsp salt
1 packet taco seasoning mix
3 tbsp olive oil
4 boneless, skinless tilapia fillets
Heat grill over medium high heat. While that heats, peel and slice pineapple lengthwise and remove core. Slice into several 1-inch thick strips. Arrange pineapple in a single layer and grill about 2-3 minutes on each side or until grill marks appear. Set aside.
While pineapple is cooking, chop onion. Cut Serrano pepper lengthwise in half; remove and discard seeds. Chop Serrano pepper and cilantro. Combine onion, Serrano pepper, cilantro and salt in a small bowl. Zest lime to measure 1 tsp zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.
Whisk taco seasoning mix and oil in small bowl. Add tilapia; turn to coat. Place tilapia fillets onto grill and cook 2 minutes or until grill marks appear. Turn tilapia over and cook another 2 minutes or until it flakes easily with a fork.
As tilapia cooks, chop pineapple and add to onion mixture; mix well. To serve, top tilapia with pineapple salsa.