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August 07, 2014
It's a good day when I can prepare a meal from the gas grill that becomes my oven in the summer. I baked tilapia on the grill today and finished it with a lightly cooked sweet pepper relish. Fresh corn and red onion give this fish topper big flavor.


Lightly Grilled Pepper Relish

1 cup EACH diced red pepper, yellow pepper and green pepper

1 Ĺ cups fresh corn from the cob, uncooked (about 2 ears)

Ĺ cup diced red onion

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2 teaspoons finely chopped fresh garlic

2 tablespoons extra virgin olive oil

salt and pepper to taste

2 tablespoons chopped fresh parsley

In a medium bowl combine peppers with corn, red onion and garlic. Drizzle with olive oil and gently toss. Season with some salt and pepper then place mixture in a grill safe pan. Place pan on a hot grill (450-500 degrees), cover and cook for eight to 10 minutes, stirring veggies after five minutes or so.

Remove from grill, cool slightly and toss in fresh parsley. Taste and season with additional salt and pepper to taste.

The short cook time softens up the veggies ever so slightly and leaves them with just a touch of crunch.

This tasty pepper blend will pair with anything straight from the grill.


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