June 21, 2009

grilled fish & zucchini

The average temperature of 90+ degrees these past few days just makes it too hot to grill outdoors but thanks to our reliable and well used stovetop grill pan, we can still enjoy our favorite grilled vegetables and tilapia fillets. Zucchinis are so fresh and in season now and I always like to buy the smaller ones to fit in the grill pan. For us, the best way to cook zucchini is to grill them. We've discovered that grilling just brings out the full flavor of this vegetable. The tilapia fillets were simply seasoned with salt and pepper then brushed with olive oil prior to grilling. They may be sprinkled with lemon juice just before serving.

Summertime grilling always reminds me of one of our favorite salads [shown above] with wilted spinach leaves, hard boiled eggs and chopped tomatoes just because it goes very well with all grilled food. In the Philippines, we use salted duck eggs instead of hard boiled eggs and add chopped ripe mangoes and finely chopped shallots as well.


  1. I am going to have to get me one of those grill pans. It is hot here too in N. Alabama. Very hot. Enjoying your blog.

  2. I'm sure it will be one of your most used all year round kitchen equipment ~ works great for paninis as well ~ thanks!