We try to incorporate fish into our diet, but it is not always the pick of the litter when your only option is the grocery store seafood counter. We happened to luck out with some very firm tilapia that was on sale this week at our market. I had seen Giada prepare a lemon vinaigrette for whitefish and I thought it would be a light and simple accompaniment to the fish. We paired it with some roasted asparagus drizzled with a balsamic reduction and had a fast, healthy meal that you could certainly serve to company. I simply placed the tilapia on some oiled parchment paper, seasoned with salt, pepper, and a shot of fresh lemon juice. After I wrapped them up, they went on the grill for about 10 minutes while the asparagus roasted and the balsamic reduced. The vinaigrette came together in a flash and was spooned on while the fish was hot off the grill.
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
*Note: I did not feel the need to add any additional seasoning. I used the stick blender to whip this together and it worked like a dream.