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.

Grilled Tilapia with Olive Oil and Lemon

Grilled Tilapia with Olive Oil and Lemon
Mixed Vegetables
Quinoa Salad

Ingredients:
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 Tbsp olive oil
1 lemon, cut into wedges
Salt and pepper to taste
1 pkg frozen mixed vegetables, your choice
1 cup quinoa (You may substitute couscous, if you like.)
½ chopped bell pepper
¼ cup chopped parsley

Preparation:
Set the table.
Boil water and cook the quinoa according to package directions.
Coat the grill with olive oil or cooking spray.
Salt and pepper the fish and grill until it flakes with a fork. (5-10 minutes, depending on the size of the fillet.)
Cook the vegetables in a saucepan on the stove or in the microwave.
When the quinoa is done, stir the chopped bell pepper and parsley into it.
Serve the fish with the lemon wedges, quinoa, and vegetables.