Tilapia with Quick Lemon Pesto and Grilled Zucchini and Pepper with Corn

When I meet Miata Guy he tried to impress me with his cooking knowledge every now and then. His salmon dish seasoned with rosemary and olive oil was great the first time, but after the 4th or so time I was left wanting to try something new. Excited to find some interesting fish dish recipes in my newest cookbook I couldn't wait to try them out. This particular dish, has some interesting flavor combinations, interesting a good way. The basil and lemon contrast each other and each demand your tongue's attention equally.

Original Recipe taken from Cooking Light Fresh Food Fast page 199

1) Prepare grill

2) Place tilapia on grill rack sprinkle with salt and pepper. Grill approximately 4 minutes on each side.

3) Combine the following ingredients in a blender or food processor. Process until finely minced.

1/8 teaspoon salt                    2/3 Cup firmly packed basil leaves
1/4 Cup parmesan cheese        2 Tablespoon olive oil
2 Garlic cloves, peeled            1 Tablespoon grated lemon rind
1 Tablespoon fresh lemon juice

4) Serve fish over pesto and enjoy!

Calories 283     Fat 13g     Protein 38.7g     Carb 14g

Grilled Zucchini and Pepper with Corn

I love zucchini and you would not believe my excitement when my garden was spitting out 1 foot zucchinis right and left! Grilled zucchini makes my mouth water every time. yummmm!

1) Prepare grill

2) Coat zucchinis (halved lengthwise) and bell peppers (halved lengthwise) with cooking spray. Grill 5 minutes on each side or until bell pepper is charred and zucchini tender.

3) Remove vegetables and cut into 1 inch pieces. Place in a bowl and stir in 1 cup of corn. Season with salt, pepper, and crushed red pepper flakes.

4) Enjoy!