Thursday, June 23, 2011

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette

Have you tried the peaches right now?  They are amazing!  Peaches in season are the most delightful, mouth watering fruit.  Peaches out of season are enough to make you never want to eat a peach again!  You do know what I am talking about, right?  We have all taken a bite out of a peach that is woody, dry, furry, and no flavor at some point.  YUCK!  When buying peaches, smell them.  The sweet smell of peach should be practically bursting through the skin yelling "eat me."  Four-warning....the combo of salty, crispy bacon is deadly with the sweet, succulent peaches!  It is my new craze!

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette


-diced cucumber
-diced radishes
-jalapeno, seeded, roasted, and chopped fine  (optional)
-bacon pieces
-peaches, cut in 4 or 6 segments depending on size of peach
-Spice Hunters salt-free, Jamaican Jerk Seasoning Blend
-sea salt and cracked pepper
-coconut oil for grilling peaches and searing tilapia
-lime juice

1. Roast seeded jalapeno in oven at 425 degrees for about 35 mins.  I make a little foil pouch with a drizzle of 
   olive oil, S&P, and jalapeno.  (this step is optional)
2. Rinse and chop all salad ingredients.
3. Brush peach segments with coconut oil and a small squeeze of lime juice to keep from browning.
4. Grill peaches on medium-high only for a few minutes.  Just looking to get nice grill marks, not to cook 
5. Rinse, pat dry, and season tilapia liberally with Jerk seasoning, S&P.  Then in a coconut oiled cast iron 
    skillet, on high heat, cook tilapia.  About 4-5 minutes on each side depending on thickness.
6. Assemble salad and top with vinaigrette.


-1/2 peach (skin on)
-1/4 EVOO
-1.5 small-medium limes
-7-10 fresh mint leaves
-S & P to taste

Food process until smooth and WAHLAH!  (makes enough for about 3 salads)

ENJOY!  Eat Well & Be Happy!

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