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Fish & Seafood on the Grill
Baked Tilapia on the Grill (printable version)
 We discovered Tilapia a few years ago. It's not fishy tasting. It's light, flaky & almost sweet. Ask for it at the market by name. You'll enjoy it!

Filets of Tilapia, about 1 filet per person
Thin Strips of Green, Red & Yellow Bell Peppers
Sliced Red Onion
Thyme or Bad Byron's Seafood Jubilee 
Juice of Fresh squeezed Lime
Olive Oil

Lightly brush sheet of aluminum foil with Olive oil. Place Tilapia filets, no more than 2 servings per sheet, Peppers, Onions on sheet. Lightly season with Thyme. Sprinkle with Lime juice. Cover with another sheet of foil and crimp the edges all around to form an envelope.

Place entire envelope on a Hot grill. When you see wisps of steam coming from sides of packet, fish is done (about 10 minutes).

Don't overcook! Remove from Grill and serve at once.
 

  

Fish Kabobs (printable version)
 When kabobbing on the grill, make sure the skewers are clean. You can use metal ones or bamboo. If you're using bamboo skewers, soak them first in water so they don't burn. Cook hot & quick.

1 lb. Tuna or Swordfish (or both), cut into 1 inch squares
large cut bell peppers, use colors!
large cut onions, red or white cherry tomatoes
Lemon pepper to taste, or try some Thai seasonings for something different
Bad Byron's Seafood Jubilee
 Olive oil
Place fish squares & vegetables on skewers. Brush lightly with olive oil. Sprinkle with lemon pepper. Set aside until all are done. Place a sheet of aluminum foil on the hot grill. Let it heat.

Place Fish Kabobs on foil turning them every 2 - 3 minutes. They should be done in under 10 minutes total cooking time.

Serve immediately. Will serve about 4 adults.

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