Grilled Tilapia and M ango Salsa

SHOPPING BAG
Grilled Tilapia and Mango Salsa
For Tilapia:
1/2 cup extra-virgin olive oil
1 clove garlic, minced
2 teaspoons dried basil
2 teaspoons ground black
pepper
1 teaspoon salt
4 tilapia fillets
For Mango Salsa:
2/3 cup chopped mango
2 tablespoons lime juice
2 tablespoons orange juice
4 teaspoons minced
jalapeno pepper
4 teaspoons minced
red onion
2 teaspoons minced
red bell pepper
2 teaspoons minced
green bell pepper
1 teaspoon dried parsley
1 teaspoon ground
black pepper
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Healthy
Benefits Key:
Recipe
Grilled Tilapia and Mango Salsa
Directions
1. Stir the olive oil, garlic,
3. Preheat an outdoor grill
for medium-high heat, and
lightly oil the grate.
4. Remove the tilapia from
the marinade, shaking off
any excess oil, and wrap
each fillet in a piece of
aluminum foil.
5. Cook the tilapia on the
preheated grill until the
flesh easily with a fork, 3 to
4 minutes per side. Spoon
the salsa over the tilapia to
serve.
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basil, black pepper, and
salt together in a bowl.
Put the tilapia fillets in a
resealable plastic bag; pour
the olive oil mixture over
the fillets and seal the bag.
Marinate in refrigerator for
1 hour.
the mango, lime juice,
orange juice, jalapeno
pepper, red onion, red
bell pepper, green bell
pepper, parsley, and black
pepper together in a bowl.
Refrigerate for 1 hour to
allow the flavors to blend.
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2. Make the salsa by stirring
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SHOPPING BAG
Grilled Goat Cheese and Mozzarella Pizzas with
Cara melized Onions & Y ellow Peppers
16 oz whole-wheat pizza dough, divided into 4 equal pieces
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
2 tbsp olive oil, divided
8oz fresh mozzarella, thinly sliced
4oz goat cheese, crumbled
Large handful fresh basil, chopped
Sea salt and freshly-ground black pepper to taste
For more healthy recipes: www.SpringfieldClinic.com/FarmersMarket
Healthy
Benefits Key:
Recipe
Grilled Goat Cheese and Mozzarella Pizzas
with Cara melized Onions & Y ellow Peppers
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2. While veggies caramelize, roll
out each hunk of dough on a
lightly-floured work surface
until each is only about 1/8 inch
in thickness.
E
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1. Heat 1 tbsp olive oil in large
nonstick skillet over mediumhigh heat. Add the onions
and peppers and cook until
slightly caramelized and
tender. Set aside.
of the mozzarella, goat
cheese, and pepper-onion
mixture to pizza. Continue
to grill until bottom side has
golden-brown grill marks and
cheese has melted. Remove
from heat and top with basil,
a drizzle of olive oil, sea salt,
and black pepper, to taste.
Repeat for each pizza.
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Directions
3. Heat a grill pan or grill over
high heat. Once grill is hot,
brush with olive oil. Transfer
first pizza dough to grill pan
and brush top with olive oil
and sprinkle with sea salt (if
desired — not necessary). I
made the transfer by gently
rolling each piece of dough
around a rolling-pin and
then unrolling over the grill
pan. Cook each pizza dough
on first side for 3-4 minutes
or until golden-brown grill
marks are visible. Gently flip
dough and add one-quarter
Vol 4. #13
A
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Bring all 22 cards to our booth on the final night
of the Market (Oct 15) to be eligible for our GRAND PRIZE!