Grilled Tilapia with Mango Chutney

Grilled Tilapia with Mango Chutney
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread

Using an indoor grill, you can cook this meal in minutes. If the weather is nice, grilling outdoors is an option. This meal is light, yet filling.

Ingredients:
2-3 pounds of tilapia fillets
1/3 cup of seasoned bread crumbs
2 eggs
1/2 teaspoon salt
Dash pepper
1 bunch of asparagus
¼ cup of fresh chopped sweet peppers
1 mango cut into chunks
½ cup of cilantro
¼ cup of red onion chopped
Cooking oil spray
Romaine lettuce
Cherry tomatoes
Cucumber slices
1 small lemon, sliced
Cornmeal
Vegetable oil
Baking powder

30 minutes before dinner:
Wash and dry the tilapia fillets and the asparagus spears.
Mix the cornbread according to the package directions and place in the oven.
Cut the ends off the asparagus spears.
Spray cooking oil on the grill and place the asparagus spears on it to cook.
Whisk the egg till the yolk and white are well blended.
Place the seasoned bread crumbs, salt, and pepper in a bag.
Dip the tilapia in the egg, then place in the bag with the seasoned bread crumbs and shake to coat.
Remove the asparagus from the grill and keep warm.
Spray the grill again and place the tilapia on the grill to cook.
In a mini food chopper, combine the mango, onion, bell pepper, and cilantro for the chutney.
Cut up the vegetables for the salad and toss with the dressing of your choice.

5 minutes before dinner:
Have someone set the table.
Slice the lemon for the asparagus and tilapia.
Take the cornbread out of the oven and cut into squares.

After dinner:
Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.