Though I'd add some crunch to a fish we already love, really enjoyed how it came out. I then served it on a bed of grilled vegetables that I dressed with a little balsamic vinaigrette, accompanied with a great glass of chilled French Sauvignon Blanc and this just became a go to summer recipe. Enjoy!
Serves 4
4 Tilapia fillets
1/2 cup crushed potato chips
2 Tbsp. grated Parmesan cheese
2 Tbsp. Mayonnaise
1 tsp. each onion powder, garlic powder, paprika
Kosher salt and fresh ground black pepper, to taste
2 Tbsp. olive oil
Vegetable Medley-
1 bunch Swiss Chard, leaves only, stems removed and retained for another day
3 Zucchini squash, washed and sliced into 1" strips length-wise
2 Red Bell Pepper, washed, stem and seeds removed, cut into quarters
12 Cherry Tomatoes, washed and put onto wooden skewers
2 Tbsp. Balsamic Vinegar
3 Tbsp. Olive oil
1 Tbsp. fresh Lemon Juice
1 clove Garlic, peeled and minced
2 Tbsp. minced green onion
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400°
Preheat grill, medium high heat.
Place vegetables on a large rimmed baking pan. In a small bowl prepare vinaigrette for vegetables. Put vinegar, lemon juice, minced garlic and green onion in a small bowl. Whisk in oil and season to taste with salt and pepper. Toss vegetables in vinaigrette right on the baking sheet. Reserve on the side and prep your fish.
Prepare a rimmed baking sheet with parchment paper, drizzle a little olive oil on the parchment and then place the fish down (rounded side facing up). Season with spice blend, salt and pepper. Spread each fillet with some mayonnaise, then sprinkle with Parmesan cheese and top with crumbled potato chips. Drizzle a little olive oil over the top and place in hot oven. Cook for 20 minutes until fish is done, but still moist. While fish cooks grill your vegetables.
Take dressed vegetables to the hot grill. Place all on the grill except the swiss chard and grill until tender, turning often, about 12-15 minutes. The tomatoes will only need about 7-8 minutes Once zucchini and peppers are almost done, add swiss chard to grill for last 2-3 minutes, turning often. Remove cooked vegetables and adjust seasoning with salt and black pepper. Roughly chop (fork sized bites) everything except the tomatoes, reserve warm.
Once fish is done serve with the vegetables. I like to plate with grilled vegetables as a bed, fish on top and drizzle each plate with some extra virgin olive oil and a grind of black pepper. Enjoy!
