This recipe is contributed by Bridget B. It calls for a Pampered Chef prepared spice mix: All-Purpose Dill Mix. In case you don't have any, here is a recipe to make your own:
Mix together:
11/2 tbsp dried parsley flakes
11/2 tbsp dried minced onion
1/4 tsp dried dill weed
1/2 tsp seasoned salt
OR, to keep it simple, substitute 1/4 tsp dill weed for each of the 1/2 tsp dill mix requirements in this recipe.
Vinaigrette
1/4 cup dry white wine, such as Sauvignon Blanc
2 tbls fresh lemon juice
2 tbls olive oil
2 cloves garlic, pressed
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
Whisk all ingredients together in small bowl; set aside.
Vegetables and Tilapia
2 large zucchini
1 medium carrot, peeled
1 small red bell pepper
4 tilapia fillets (salmon may be substituted)
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
1/4 tsp coarsely ground black pepper
Olive oil
Heat grill (or broiler) to med-high heat.
Cut zucchini and carrot into julienne strips. (Pampered Chef makes a Julienne Peeler which can be used.)
Slice red pepper into thin strips.
Place vegetables into large microwave-safe bowl with a lid and set aside.
Season tilapia with salt, dill mix and black pepper; lightly spritz with olive oil. Grill tilapia, covered, 3 minutes or until grill marks appear. Carefully turn tilapia over; grill 3-4 minutes, or until tilapia flakes easily with a fork.
Meanwhile, microwave vegetables (may be steamed, if you prefer), covered, on high for 3-4 minutes or until crisp-tender. Microwave vinaigrette on high 1 to 2 minutes, or until mixture comes to a boil. Divide vegetables evenly among serving plates. Top with tilapia, and drizzle with warm vinaigrette.
4 servings
