Tilapia is a great fish for those that don’t like the fishy flavor. Tilapia is also very healthy and adds very little fat to your diet. This recipe makes a delicious flavorful fish that has the added flavor of the herbs and fats of butter. You could substitute butter for coconut oil or avocado oil, you’d just need to add a small pinch of salt to help with flavor. Italian seasoning also consists of marjoram, oregano, thyme, basil, sage, rosemary, and parsley.
Begin heating your grill to 350 F – 400 F.
Place 2 fillets of Tilapia on a large piece of aluminum foil. Heavily sprinkle with Italian seasoning and add 3 Tbsp of butter. Seal your packet tightly.
Place the packet onto the grill over a medium heat area. Close the grill and cook for 8 minutes. Using a spatula and thongs, remove the packet from the heat and transfer to serving plate. Carefully cut open packet and serve tilapia right away.
Zucchini is a plant where you only have to plant a couple, and soon you’ll be up to your nose in fruits! I didn’t grow up with zucchini, and I’m not a big fan of their texture. Because of this, when I get them, I have to come up with creative ways to try and enjoy them. This was of preparing zucchini was pretty good. I enjoyed it and made me think zucchinis aren’t that bad. It you aren’t a big fan of zucchinis, this is a good opportunity to try them with a different flavor and texture!
Wash your zucchini. Place on a cutting board and cut them into quarters as long sticks.
Heat your grill to a temperature of 300 F with the lid closed. Place the zucchini on the grates with an inside face down. Brush with oil, and sprinkle with Italian seasoning.
Grill for 2-3 minutes, then flip to another inside face. Grill for another 2-3 minutes, then flip it to the back, and close lid for 10 minutes.
Remove from grill and place on a serving plate. Serve right away.
Happy 4th, even if you don’t celebrate! I’ve been working on this list for a couple days, but as gatherings are being allowed again where I am, and as the summer continues to roll in, I figured it be a good opportunity to get you a list of some summer cookout or picnic foods. I’ve made four categories: main courses, sides, snacks, and desserts. The pictures are also in order as they are listed below!
A healthy option for your cookout is grilled tilapia. Tilapia is a fragile fish, so it should be cooked in a foil packet. Thicker fillets of fish can be cooked on the grill, but they usually require skin and very thick cuts, such as tuna or salmon. I used lemon pepper as my seasoning for this dish. I’ve used it with tilapia in the past and it is very good. If you use an acid in your foil packet, I do recommend adding something to cancel some of the acidity, such as a little sugar or baking soda.
Heat a grill on high heat for 5 minutes. Reduce half the grill to low, close the lid and heat grill to 400 F.
Get a 12 x 12 inch piece of aluminum foil. Place thawed tilapia on the foil and cover with pepper. Seal up and roll the ends. Leave the center open, add 2 Tbsp lemon juice and a pinch of sugar. Roll the center closed.
Place the packet over a mild heat area, between the high heat and the low area. Cook for 25 minutes. Remove from heat and serve immediately.
Grilled chicken has such a unique flavor. It reminds me of Memorial day, because every year there would be a chicken BBQ in our town to support the little league teams. Tough this chicken isn’t bone in with skin, the flavor of this chicken reminds me so much of that small town tradition. I didn’t do much to flavor this chicken, I just cracked fresh pepper over the top. I cleaned my grill, but I didn’t spray or use any non-stick on my grill. The chicken did stick a bit, but for the most part it was fine. I also cooked the chicken on my grill for about 40 minutes, and my grill was between 375 – 400 F. If i could have controlled it a bit more, I would have liked the 400 – 425 F range better. This chicken was very good, juicy with lots of flavor, but it would have been nice to have a bit more char to the chicken.
Heat your grill with all burners on high for 5 minutes. Reduce the heat on half the grill to low. Heat until grill reads about 400 F with the lid closed.
Prep your chicken by transferring it onto a small plate. Coat the top with pepper. Transfer onto heated grill and cook on first side for 25 minutes.
Flip the chicken and cook for an additional 10-20 minutes until internal temperature of 165 F is reached. Let cool for 5 minutes before cutting and serving.