Secondly, Happy Belated Anniversary (yesterday) to me and Rob. Whooohooo! 8 years and counting! We celebrated last night by going to our favorite BYOB Mexican restaurant in the city of Chicago: Los Nopales. They have the best chorizo. I could literally bathe myself in it. YUM. One of these days I'm going to devote a whole post to my Los Nopales adventures.
Last but not least, let's talk about grilled tilapia. My new favorite thing to grill. We've been having a few warm-ish days here and there so Rob and I try our best to take advantage and grill. The great thing about tilapia is that it's a mild tasting fish and will easily absorb the flavors you marinate it in. You can really be creative and mix up whatever flavors you like. Here's my recipe. If you're not a fan of cilantro, you can substitute it with fresh basil or parsley.
1/4 cup extra virgin olive oil
The juice of 2 fresh limes
The zest of 1 lime
2 tablespoons freshly chopped cilantro
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon crushed garlic
4 fresh tilapia fillets (roughly 1 pound)
1. In a large baking dish that will fit the four fillets, combine the above ingredients (but not the tilapia) and mix well.
2. Once mixed, add the tilapia fillets and evenly coat them in the mixture. Marinate the fillets in the mixture for 1 hour in the fridge.
Swim in the marinade little fishes!
3. Coat a non-stick grilling tray with a light coating of oil. Set the tray on the grill and heat grill to medium high.
4. Once heated, add the fillets and cook for 3-4 minutes each side.
Rob, the Grill Master!