I made these two recipes tonight, along with some brown rice. Yummy! The asparagus recipe is meant for the foreman grill, but we roasted it outside instead and I made it only with the asparagus.
Broiled Tilapia with Tomato-Caper Salsa
Source: Cooking Light, DECEMBER 2005 (4 servings)
1 cup chopped tomato
¼ cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
½ teaspoon anchovy paste
2 garlic cloves, minced
1 ½ tablespoons extravirgin olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
24 ounces tilapia fillets
Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
Grilled Asparagus and Peppers
½ cup balsamic vinegar
¼ cup olive oil
1 tablespoon chopped onion
1 clove garlic, minced
½ teaspoon dried basil leaves
½ teaspoon dried thyme leaves
½ teaspoon lemon pepper
¼ teaspoon salt
1 lb. thin asparagus, trimmed
1 large red bell pepper, cut into 1/2 inch wide strips
1 large yellow pepper, cut into 1/2 inch wide strips
Combine vinegar, oil, onion, garlic, basil, thyme, lemon pepper and salt in a small bowl until blended.
Place vinegar mixture, asparagus and bell peppers in a large resealable plastic food storage bag.
Close bag securely, turning to coat. Marinate 30 minutes, turning, after 15 minutes.
Brush or wipe your George Foreman Grill with cooking oil and preheat.
Drain asparagus and bell peppers, reserve the marinade.
Place asparagus and bell peppers in the grill and grill 6 to 8 minutes or until tender, turning halfway through grilling time if desired and brushing with reserved marinade.