Protein Swap | Grilled Tilapia
with Plum, Parmesan & Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
When an Italian restaurant classic hits the grill, sparks are gonna fly! The deliciousness of juicy garlic butter tilapia is well known, but the fun combination of sweet seasonal plum, sharp greens and salty Parmesan shavings is the news of the summer.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Plum
- 1 Lemon
- 140g Orzo
- 15g Balsamic glaze
- 25g Shaved Parmesan (contains rennet)
Contains: Milk • Sulphites • Tilapia • Wheat
You will need:
Aluminum foil
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
BBQ (or pan)
Total Fat
39 g
Saturated Fat
14 g
Sodium
310 mg
Total Carb
69 g
Sugars
11 g
Protein
42 g
Fibre
5 g
Preparation
Boil the orzo
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve and pit the plum; cut into wedges.
- Mince the garlic.
- Halve the lemon; juice ½ and quarter the remaining ½.
- In a small bowl, microwave the garlic and 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Transfer ½ the garlic butter to a large bowl.
Grill the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); rub with a drizzle of oil and S&P.
- Add** **to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to the large bowl of garlic butter; toss well.
Make the salad
- In a second large bowl, combine the baby greens, plum, lemon juice, cheese, 2 tbsp oil (double for 4 portions) and S&P.
- Drizzle with the balsamic glaze.
Finish & serve
- To the pot of orzo, add the remaining garlic butter and S&P; stir well.
- Divide the orzo and salad between your plates.
- Top the orzo with the shrimp.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
