Wednesday, 4 June 2014

In the Kitchen: Summer Grilling Extravaganza!

The snow is finally gone and it's time to head outside for some sun, fresh air, and a little grilling. I love this meal because it is healthy and oh so easy to pull together. My husband and I made this for my in-laws one weekend and it was one of those meals we are still talking about and recreating. Today I will be making the grilled tilapia with garlic and spices along with street corn! For additional delicious grilling sides check back for my next post where I will make grilled veggies and roasted potatoes in a pouch. 

On the menu this week!

Grilled tilapia with garlic and spices
Grilled vegetable mix 
Street corn
Roasted potatoes in a pouch 


If you plan to make the whole menu you may want to follow these instructions. The recipe for veggies and potatoes will be posted on my next post Friday.

Place potatoes and vegetable on the grill at same time

Add corn when potatoes and vegetable have about 15 minutes left
Add tilapia when corn has 11 minutes left
Veggies and potatoes can stay off grill in their pouches while corn and tilapia finish up

Ingredients Grilled Tilapia

4 tilapia fillets (fresh if possible)
Garlic salt 1 1/2 tsp
Paprika infused sea salt to taste (if you can't find this just use sea salt and smoked sweet paprika
Pepper to taste (orange pepper if you can find it)
olive oil 2 tbsp.


  1. Place tilapia fillets in  large double reinforced foil pouch that has been sprayed with cooking spray (prevents fish from sticking)
  2. Drizzle fillets with olive oil
  3. Season with Garlic salt, paprika or paprika salt, and pepper
  4. Place on grill with pouch almost closed, vent just a bit (keep off the center of the grill)
  5. 11 minutes on the grill is perfect! 

Ingredients Street Corn (Courtesy of Camille Styles blog) 
4 fresh ears of corn shucked and chopped in half (8 servings)
2 tbsp. extra virgin olive oil
Garlic salt
1/3 to 1/2 cup mayonnaise 
1 tablespoon sriracha chili sauce
a bunch of cilantro, roughly chopped
2 tablespoons chili powder
3 limes, each cut into 6 slices
course flake salt, like Maldon 

  1. On a plate, pour 2 tbsp of olive oil and roll the corn in it to coat. Sprinkle corn with garlic salt.
  2. Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
  3. In a bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine. For those of you who do not like spicy things, I promise this dish is not too spicy. Just add a bit less sriracha if you desire.
  4. Once you have removed the corn from the grill, coat it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse salt. 
  5. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like it. 
  6. Enjoy! 

Keep in mind when making this meal that while it looks like a ton of ingredients, if making the entire menu, a lot of the ingredients are used in all aspects of the meal. This keeps it budget friendly. Another tip is to shop at the farmers market when you can. This will ensure the freshest ingredients, and a more cost effective experience. Plus you can feel good that your carbon footprint is less when you shop locally! 

Happy grilling!!!
From the Harvest Table

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