May Munchies - Grilled Tilapia & Spinach Potato Salad

A light, fresh, delicious and healthy twist from your standard fish and potatoes.

Grilled Tilapia

Ingredients:

2 tilapia fillets

Marinade:
1 lemon, zest and 1 tbsp juice
1\2 tsp pepper or lemon pepper
1\2 tsp dried thyme
1\2 tsp salt
2 leaves basil, chiffonade

Instructions:

In a large bowl combine marinade ingredients

Toss fillets gently in marinade, cover and refrigerate for 30 minutes

Once time has elapsed heat your grill or grill-pan to high heat

Grill fillets for 3 minutes on each side

Top with diced tomato seasoned with salt, pepper, oregano, lemon juice and additional basil chiffonade


Spinach Potato Salad

Ingredients:

6 red potatoes

1 shallot, diced
1\4 cup olive oil
1 lemon (juice)
2 tbsp red wine vinegar
1 tsp Dijon mustard
Pinch salt
Pinch pepper

1\2 bunch baby spinach

Instructions:

Wash and quarter the potatoes

Bring a large pot of water to boil and season it heavily with salt

Boil the potatoes until fork tender

In a large bowl combine sliced shallot with salt and pepper

Squeeze lemon juice over top and mix well

Add the vinegar, oil and mustard

Whisk briskly to emulsify the ingredients, set aside

Once ready toss the hot potatoes in the dressing

Wash the spinach and add to the potatoes

Arrange spinach leaves on the plate and garnish with a handful of potatoes


Pictured below