I was in the mood for something easy, light, and flavorful the other day and would be hard-pressed to find something easier than my 3 ingredient Pesto Tilapia with Vegetable Noodles. The vegetables were already cut into (roughly) linguine size pieces at the store, the pesto was ready and waiting at the olive bar, and the tilapia fillet was cleaned and ready to cook in the butcher's area. Easy peasy!
A little bit about the ingredients, first...
The vegetable noodles are a new addition to my repertoire. I've made spaghetti squash before and it was good. It was also rather easy to make and required very little cutting. However, there is something scrumptious about the prepared squash, carrot and sweet pepper "noodles" that makes me think they are going to be here to stay as a favorite ingredient.
Pesto sauce is truly delicious. It has a fresh flavor from the basil and goes wonderfully with shrimp and linguine, or on a panini with tomato and mozzarella. My mouth is watering just thinking about it!
I've made tilapia before and tried it in a variety of dishes. It is a lightly, flaky fish with a mild flavor that works well in numerous preparations. This dish is no exception- it turned out deliciously!
So now for the recipe:
Pesto Tilapia with Vegetable Noodles
Vegetable "noodles"
Tilapia Fillet
Pesto Sauce
Foil
Put one serving of vegetable noodles on the foil. Spread pesto on bottom of tilapia and place onto the noodles. Spread pesto on top of tilapia. Fold foil around the food in order to form a pouch. Place the pouch on the grill (direct heat for a few minutes then finish off with indirect heat) at 350degrees. Cook until the fish is flaky and white and the "noodles" are tender.
Optional: serve with rice or a tasty salad
*Common Sense Tip*
To avoid contaminating the entire container of pesto, do not dip any utensils that touched the raw fish back into the container!
