Tilapia Grilled with Pesto

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(Fish Serves: 3 Prep Time: 0 minutes)
Webpage: http://zumbamybuttoff.wordpress.com/2013/08/07/tilapia-grilled-in-foil-packets-with-pesto-cherry-tomatoes-and-red-onion/

Shopping List

  • ~1 lb Tilapia (2 pieces)
  • 1 pint Cherry Tomatoes
  • 1 red onion (or a large shallot)
  • Cauliflower rice
  • 1-2 shallots

Staples Used

  • olive oil
  • pesto
  • garlic

Notes

Originally from Ruth's blog -- transcribing here to note exactly how I do it. It's a tad less healthy than Ruth's version, but still not bad, and really tasty.
Preheat the grill on high.
Slice the onion or shallot thin. Halve the tomatoes.
Tear off two longish pieces of tin foil (maybe 18 inches). In the middle of each, pour a bit of oil (a tsp or two), and spread half of the onion/shallot. Dry the fish filets, lay on top of the onion. Spread pesto thinly on both sides of the fish. Lay the tomato halves in neat rows on top of the fish. Close up the foil, and pinch tightly so nothing can escape.
Prep the cauliflower, and set it to cook.
Place foil packets on the grill. Grill on high for 7-10 minutes; remove a bit before the cauliflower is ready to uncover.
Uses: Grill
Goes With: Serve on top of Cauliflower Rice - do the simple recipe, with a lot of shallots and garlic. (1 large or two smaller shallots, 10-15 cloves garlic.) Try substituting a bit of white wine for some of the broth. Make sure to pour out all of the water expressed by the fish, or it will make the Cauliflower too soupy. Justin likes to add another tsp or two of pesto to the Cauliflower.
Justin du Coeur (jducoeur) -- Tilapia Grilled with Pesto:Review
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Variations