Wow wow wow. Really? How can this be so simple and so good? Well first of all make sure you have some really nice, high quality fish. The frozen stuff will probably be way too thin to grill. I am so enthralled with Richmond's Relay Foods, an online grocery store that goes out and buys delicious, fresh responsibly procured meat and organic fruits and veggies from local farmers for me which I pick up in the neighborhood of my choice once a week (see the link below). Second, make sure your other ingredients are super fresh (see the link below!) We were done with this from start to finish in no time.
Source: Rachael Ray Mag
relayfoods.com/friend/4v5us6
- 1 pound tilapia fillets, cut lengthwise into eight 1/2-inch-thick strips
- 24 grape tomatoes
- 4 jarred artichoke hearts, halved lengthwise
- 1/4 cup chopped parsley (about 1/3 bunch)
- 3 tablespoons EVOO
- 1/4 cup of mayo
- 1 teaspoon paprika
- Salt and pepper
- 1 cup orzo
- 1 lemon, cut into wedges
- Bring a large pot of salted water to a boil.
- Preheat a grill or grill pan to medium heat. In a medium bowl, toss tilapia strips, tomatoes and artichokes with 3 tbsp. of the parsley and 2 tbsp. EVOO. Season with salt and pepper.
- Thread tilapia strips, grape tomatoes and artichoke hearts on 8 skewers. Grill skewers, turning once, until fish is opaque, 9 to 11 minutes.
- Meanwhile, add the orzo to the boiling water and cook until al dente, 8 to 10 minutes. Drain, transfer to a bowl and toss with the remaining 1 tbsp. parsley and EVOO. Season with salt and pepper.
- Mix mayo and paprika together in a small bowl.
- Serve skewers with orzo, dipping sauce, and lemon wedges.
relayfoods.com/friend/4v5us6
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