September 8, 2011

Grilled Tilapia & Shrimp

We made this great flavorful dish on the grill, and it is a must make if you like fish or shrimp (we did a little of both)

4 tilapia fillets (or any fish would work)
1/2 lb of shrimp, peeled with tail on
2 Tbsp olive oil
5 or 6 cloves of garlic, thinly sliced 
salt & pepper
fresh herbs (we used parsley and basil), torn
1 container of cherry tomatoes, halved
1 c kalamata olives, halved
handful of capers, more if you want
1 lemon

Wrap a shallow baking sheet with tin foil around the top and the bottom. Drizzle olive oil in the baking sheet, and add the thinly sliced garlic cloves.

Place the tilapia fillets and the shrimp on top of the garlic and olive oil. Season the fish with salt and pepper.

Sprinkle with the fresh herbs, halved cherry tomatoes, halved kalamata olives, and capers. Add some lemon juice and scatter some slices around. Drizzle with a little olive oil all over.

Place on top of grill and put the lid down. When the fish is firm and flaky, and shrimp is pink and opaque, you are done! Enjoy!

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