Friday, January 20, 2012

Gluten Free Friday ~ Totally Awesome Tilapia

Getting to shop for groceries at H.E.B. again here in Texas has been an interesting adventure.  I enjoyed grocery shopping, in general, much more about 20 years ago when it was only for two people, didn't require regular weekly trips, multiple stores, a very extensive list, and a $250+ bill, but even today I still love to check out the local stores wherever we are.  H.E.B. is a great store, has decent prices, and usually a really nice selection of gluten free breads, crackers, flours, and prepared mixes and other items. 

Last week, I walked into our local H.E.B. and immediately saw a display offering a deal on a package of frozen tilapia fillets.  For buying one package of about 20 fillets for $13,  you were then able to get four more items for "free" ~ a package of fresh baby spinach, a package of brown rice, a bottle of canola oil, and a box of rice crackers ~ gluten free rice crackers!  I couldn't pass it up, especially after coming to really like tilapia after eating it on my birthday a couple of years ago at a famous Texas landmark and restaurant ~ yum!

On Monday, we decided to try and grill it.  Robert did a little research on how to season it and we came up with this recipe.  I couldn't believe how tender and tasty it turned out.  Really, it was the best fish I've ever eaten and kept praising the "Recipe Researcher and Grill-master" for a meal I would not stop thinking about for days.  Yes, that good!

Totally Awesome Tilapia

4 tilapia fillets
4 cloves garlic, pressed
6-8 cherry or grape tomatoes, diced
4 Tbsp butter
1/3-1/2 cup Chardonnay 
salt and pepper

You'll also need heavy duty foil.

Tear off large piece of heavy duty foil and arrange tilapia fillets in a row in the middle of the foil. Sprinkle salt and pepper on each fillet, and place one tablespoon of butter on top of each fillet.  Press one clove of garlic onto each fillet, and sprinkle diced cherry or grape tomatoes on top of each fillet.  Lastly, pour the Chardonnay over the fillets, and then loosely gather and seal the foil making a "packet."  (I know some of you may not want to use the wine, but I think it really does add to the smooth and delicious taste.) Place on the grill for 15-20 minutes, let rest 5-10 minutes, and then serve.  

We served ours with brown rice and green beans.

My kids did not really appreciate this meal as much as Robert and I did, but they managed to eat most of what was on their plate.  Tonight, though, we planned to have salmon, so I bought some chicken tenderloins to throw on the grill as well, so my poor children wouldn't have to suffer through TWO fish meals this week! The grown-ups (my friend, Karla, from Massachusetts is here visiting!) didn't complain at all.

Hope you enjoy it as much as we did!

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