Grilled Tilapia with a Mustard Dill Sauce and Citrus Avocado Salad

Wine Pairing: Chardonnay

This meal is light and simple. It may not seem like a winter dish, but after all the heavy foods we’ve been eating, a light and refreshing dinner is going to taste good. With the avocados and tangelos good and plenty right now, I couldn't resist a fresh citrus salad.

• 1 pound tilapia or other white fleshed fish
• 1 teaspoon of oil
• 2 teaspoons of lemon juice
• ½ teaspoon salt
• Dinner rolls

Salad Ingredients

• 1 small bag of spring mix salad greens
• 1 tangelo, peeled and each segment cut into halves
• 1 avocado, diced
• 3 slices of bacon, cooked crisp and crumbled

Citrus Salad Dressing ingredients:

• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1 tablespoon white vinegar

Whip the ingredients in a salad dressing mixer. Place in the refrigerator to keep cold.

Mustard Dill Sauce ingredients

• 2 tablespoons Dijon style mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey or superfine sugar
• 1/8 teaspoon cayenne pepper
• 2 tablespoons dill weed
• ¼ teaspoon salt
• A dash of fresh ground pepper

Whip the ingredients together with a wire whisk and place in a serving dish.

Preparation:
Mix the salad dressing.
Mix the mustard dill sauce.
Sprinkle the lemon juice and oil over the tilapia. Sprinkle with salt.
Grill on an indoor grill until the fish flakes with a fork.
Place the salad greens in a bowl.
Cover with the tangelo, avocado, and bacon.
Toss with the dressing.
Plate the fish. Pour the mustard dill sauce over the fish.
Serve with dinner rolls.

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Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.