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.

Never miss a post. Follow me on Twitter as @Dinnermagic.
Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.

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.