The Anti-Chicken Fingers Movement - Grilled Tilapia with Mango Salsa

My friend Allie Clay has inspired me.  She spent the first few years of her daughters' lives in Cyprus.  When I met her, I nodded my head when she told me they had recently lived there - oh yes, Cyprus.  I know it well. But I hadn't a clue and I think I'm fairly good with geography.  Though it helped when she related it with Greece, since my parents were married there (Iraklion, to be specific).  Anyway, I'm admitting that I am now just looking up on a map where Cyprus really is.  What's this got to do with a recipe?  Well, not really anything.  Except I like to share what I learn (see yellow square on my groovy little map) and Allie has inspired me to eat healthier and to add fish to my repertoire.  Her kids have been eating fish since they've been given whole foods and it's one of their favorite dishes.  They (ages 3 and 6) even help her pick out the fish when they go grocery shopping with her. She didn't give me this specific recipe (see original here), but this is one I have enjoyed in the rare instances I have made fish for my family.  Hopefully you'll be seeing more fish recipes from me as I introduce them to my family.  And I'll be sure to let you know which ones come from Mrs. Clay.  

Grilled Tilapia with Mango Salsa



1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Buon Appetito! ~ Leah

The Anti-Chicken Fingers Movement ~Pasta with Prosciutto-Sage Cream Sauce

Delicious, I served with Talapia- but use any white meat of your liking.

• 2 Tablespoons Butter (I use smart balance)
• 6 cups Cooked Short Pasta - Whatever Kind You Like, Or Enough For 4 Servings (wouldn't suggest whole wheat)
• 2 Tablespoons Sliced Fresh Sage
• 6 slices Deli Prosciutto (thinly Sliced), Cut Crosswise Into Thin Strips
• 2 cloves Minced Garlic (fresh garlic preferable)
• ¼ cups Toasted Pine Nuts (you can not use these if you don't like nuts)
• ½ cups Cream (I used light)
• ½ cups Reserved Pasta Cooking Water (remove The Water Right Before You Drain The Pasta When The Water Has The Most Starch)
• Salt And Pepper
• Parmesan Cheese For Serving
• Lemon Wedges For Serving
• Cooked chicken or fish, or any white meat of your liking.  I served with fried talapia fish, in olive oil with lemon pepper seasoning.  If chicken, I would suggest rosemary, garlic, salt and pepper, and a bit of olive oil.