So you know how everyone is complaining about heating up their ovens during the summertime? Well, we have air conditioning, but I still don’t like having to heat up my oven super hot like I do for pizza or some types of bread. I try to use my little toaster oven for everything that I can.
However, I never hear people complaining about standing in the heat to grill during the summer. I suppose this is going to make us sound like major pansies, but I think the hubby and I wouldn’t mind heating up the oven any day over firing up the grill. It’s just too stinkin’ hot outside to be doing anything besides floating in a pool.
Perhaps it’s because we have a charcoal grill, or perhaps it’s because we don’t have a back porch that you can quickly slip into the house while grilling. Anyway, I’m willing to bet that some of you have this problem and for you I have an answer – the indoor grill.
So it doesn’t scream summer like an outdoor grill, but it’s so much nicer to be inside…in the air conditioning instead of in the 90-100° heat…grilling. I’m excited about fall and outdoor grilling (meaning the hubby cooks, not me) but for now, it’s indoor grilling for us pansies.
I’ve had this tilapia both ways – indoor and outdoor grilled – and it was equally delicious both ways. So maybe it’s just a case of to-may-to, to-mah-to.
I don’t recall ever having fruit with my main dish before, other than in my salads. However, this salsa is super tasty, quick, and refreshingly simple. It is a very fast and easy meal to pull together. It will take a slight bit of pre-planning to have the tilapia marinating for 1 hour before you grill it, but that’s the hardest part. (And I know from experience that it’s still really good after only marinating for 1/2 hour.)
Both the hubby and I really enjoyed it. We actually had some for leftovers and heated up the salsa with our fish and the salsa was great warm too.
Ps. Although my giveaway is over, you can still score your copy of Tasty Food Photography 25% off for the rest of the month! Use code: newversion25 at checkout. Offer ends July 31st. (This makes the normally priced $19 book, $14.25) Don’t miss your chance to grab a copy of this terrific ebook at 25% off!
- For the marinade:
- 4 tilapia filets (mine were 4 ounces each)
- 2/3 cup oil
- 1/2 lime, juiced
- 1 teaspoon minced garlic
- 2 Tablespoons fresh parsley
- 2 large basil leaves, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- For the salsa:
- 1 peach, chopped finely
- 1/2 cup fresh blueberries
- 1/3 of a red bell pepper (or about )
- 2 whole green onions, sliced
- 2 large basil leaves, chopped
- 1/2 of a lime, juiced
- salt and pepper to taste
- In a bowl or ziploc bag, combine all of the ingredients for the marinade and mix to combine. Add tilapia and refrigerate for 1/2-1 hour. Drain and discard marinade. (Note: if you want to marinate them much longer, either cut down on the salt, or cut it completely out.)
- Combine all ingredients for the salsa and refrigerate until ready to use.
- After tilapia has marinated, preheat an (indoor or outdoor) grill. Season fish with salt and pepper to taste, if desired. Grill fish on both sides for several minutes, or until cooked through and fish flakes when touched with a fork. Serve topped with fresh salsa.