Grilled burgers, steaks and ribs may be summer staples, but lighten things up every now and then with grilled Fish, Veggies and Fruit! No need to be intimidated either…….fish, veggies and even some fruits are easier to grill than you think! Dietitian Kim Galeaz shares a few simple tips for creating fun, tasty – and of course – nutrient-rich, heart-healthy – summer grilled favorites.
Tilapia Packets with Zucchini and Potatoes
1 package Weber white wine and herb marinade mix
½ cup water
¼ cup Mazola corn oil
4 tilapia fillets
12 ounces small red or multi colored potatoes
½ medium red onion, thinly sliced
2 medium zucchini or yellow summer squash, sliced
Combine marinade mix, water, oil and tilapia in a resealable plastic bag. Refrigerate for 15 minutes (or longer) for flavors to develop. Wash potatoes and slice thin. Place in microwave-safe bowl with 2 tablespoons water and cover. Microwave potatoes on high for 3 to 4 minutes until firm but tender. Drain well.
Preheat grill to medium heat. Cut aluminum foil into four 18-inch long sheets. Place ¼ of the onion slices on each piece of foil. Top with ¼ the zucchini, then the potatoes. Remove tilapia from marinade and discard remaining marinade. Place a tilapia fillet on top of potatoes. Fold in side of foil to form a packet. Repeat with remaining packets.
Grill packets over direct medium heat 8 to 10 minutes or until fish flakes easily and vegetables are cooked through. Makes 4 servings.
Recipe courtesy of www.Mazola.com and Facebook.com/MazolaBrand
Grilled Banana Splits
¼ cup brown sugar
¼ teaspoon Spice Islands ground Saigon cinnamon
1 tablespoon Mazola corn oil
1 can (8 ounces) pineapple rings, drained
Vanilla frozen yogurt
Reduced calorie whipped topping
Preheat grill to medium. Combine brown sugar and cinnamon in a small bowl; set aside. Cut each banana in half and slice horizontally making four pieces.
Brush cut sides of banana very lightly with oil and sprinkle with cinnamon sugar. Brush one side of pineapple ring very lightly with oil and sprinkle with cinnamon sugar. Place oiled sides of fruit on grill.
Sprinkle tops of fruit with cinnamon sugar. Grill 2 to 3 minutes until fruit is nicely browned and slightly soft. Turn and sprinkle with remaining cinnamon sugar. Grill additional 1 to 2 minutes then remove fruit from grill.
Portion 2 banana pieces and 1 pineapple slice into dessert bowls. Add ½ cup frozen yogurt or ice cream to each bowl. Top with fresh strawberries, a drizzle of chocolate sauce and whipped topping and almonds if desired. Tip and hints: Clean grill grates thoroughly before grilling fruit. For best results use firm bananas. Makes 4 servings.
Recipe from www.Mazola.com and Facebook.com/MazolaBrand