Spicy Grilled Tilapia With Creamy Grits (Or Rice) and Mushroom S

Ingredients

Mushroom Scallion Sauce

• 1 tablespoon butter (or cooking spray)
• 2 cups sliced baby portabella mushrooms (cremini, or other regular mushrooms)
• 1/2 cup sliced scallion
• 1/4 cup white wine
• 1/2 pint heavy cream (or fat-free milk w. 1/2 tsp of flour)
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• salt and black pepper

1 cup brown rice or

Grits

• 5 cups milk
• 1 cup quick-cooking grits
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Grilled Broccoli and Carrots

• 1 bunch broccoli, sliced lengthwise (with stalks and florets intact)
• 1 bunch whole carrot, tops removed, sliced lengthwise
• 1 stalk celery, chopped (optional)
• 1/4 cup olive oil (or cooking spray)
• 1 tablespoon garlic powder
• salt and pepper

Tilapia

• 6 (6 ounce)  tilapia fillets
• 1/3 cup jamaican jerk spice, marinade

Directions

1. 1

   Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.

2. 2

   Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.

3. 3

   Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.

4. 4

   Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.

5. 5

   Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.