Grilled Tilapia and Zucchini with Red Pepper Sauce


I'm not exactly sure how this started, but whenever I get super excited about something and preface my good news with these words, my husband Derek's response almost every time is "...YOU GOT PROMOTED?!" 

What the heck? 

I prefer to think that its the pure joy he feels for me at the idea of a rewarding salary career move that drives him to think along these lines.  Maybe I need to start being a little more choosy about when I use this phrase so it's not such a let down all the time. 

Sorry, dear.  No promotion this time.  

The good news is that I got my birthday camera back!  You know, the one I had for 2 weeks before I dropped it and learned the hard way the lesson that if something is expensive it is usually fragile.  Two weeks, some worrying, and a brand new lens later, it's as good as new. 

So now I can officially get back to the serious and important business of photographing dinner while Derek waits patiently for his food.  

I'm still looking for new and exciting ways to use zucchini, and tonight's dinner was intended to make a dent in the copious amounts of squash that my garden has been producing despite this summer's record heat and lack of rain.  The original recipe called for salmon, but tilapia was on sale this week at the local market, and I think the substitution works well.  The combination of the fresh squash, light and flaky tilapia, and this rich and tangy red pepper sauce is very tasty on a warm summer evening. 

Takeaway:  You may not be celebrating a promotion, but here's to getting excited about life's little things. 

Grilled Tilapia and Zucchini with Red Pepper Sauce
adapted from Eating Well Magazine
Yields 4 servings

1/3 c sliced almonds, toasted
1/4 c roasted red peppers, chopped
1/4 c grape tomatoes, halved
1 clove garlic
1 tbs extra virgin olive oil
1 tbs sherry vinegar (can substitute red wine vinegar)
1 tsp paprika
1 lb tilapia, cut into 4 portions (or however many you're going to serve)
2 medium zucchini, halved lenghwise
1 tbs fresh parsley, chopped (optional, for garnish)

Preheat grill to medium.
In a food processor, combine almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, and salt and pepper to taste.  Blend until smooth, and set aside.

Coat tilapia and zucchini on both sides with cooking spray, and sprinking with salt and pepper to taste.  Place the zucchini halves directly on the grill, and place the tilapia on foil on the grill.  I like to grill delicate white fish on foil so that when it cooks up and gets flaky it doesn't fall through!  Grill, turning once, until the fish is cooked through and the zucchini is soft and browned, about 3 minutes per side.
Transfer the zucchini to a cutting board, and slice it into 1/2 inch pieces when it's cool enough to handle.  Toss it in a bowl with half of the pepper sauce. 

On each plate, place some zucchini along with a piece of tilapia over top, and then drizzle with some of the remaining pepper sauce.  Garnish with parsley and enjoy!

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