Donna's Roasted Almond Pesto Tilapia and Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Hello everyone!  Although it was "brisk" here in sunny Florida today, we had fun creating a menu of grilled goodies that was healthy and light.  Tonight's Grilled Blue Cheese Caesar Salad was augmented with beautiful black olive and red tomato grilled skewers and partnered with my Roasted Almond Pesto Tilapia.  I hope you have the opportunity to try this quick and delicious combination!  Best, Donna:

Donna's Roasted Almond Pesto Tilapia

Ingredients:

4 – 5 tilapia fillets

Salt and pepper to taste

¼ cup pesto

¼ cup Parmesan cheese, grated

¼ cup slivered almonds

1 Tablespoon garlic, minced

Fresh lemon, quartered

Method:

Preheat oven to 400°F.  Line cookie sheet with aluminum foil and spray with cooking oil.   Place fillets on top of foil and season with salt and pepper.  Mix pesto, cheese, almonds and garlic and spread equal amount of pesto topping on each fillet.  Bake for 12 minutes or until cooked through and bubbly on top.  Squeeze lemon quarters on top of fish before serving if desired.

Serves 5 – 6.

Donna's Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Ingredients:

1 romaine heart, cut in half from top to bottom

16 Kalamata olives

12 grape tomatoes

Italian dressing

Oregano leaves

Salt and pepper to taste

Blue cheese dressing

Gluten-free croutons, preferably homemade

Parmesan cheese, grated

Method:

Alternately place 4 olives and 3 tomatoes on each of 4 skewers.  Lightly drizzle skewers and romaine halves with dressing.  Sprinkle skewers with oregano, and romaine with salt and pepper.  Heat grill to 325 degrees F and sear romaine on all sides on direct heat, about 5 minutes.  Grill skewers on indirect heat and turn to cook evenly.

Arrange romaine and skewers on plates and top with dressing, croutons, and cheese.  Serve immediately.

Serves 2.

Copyright 2014.