Tilapia, simple and good

Are those cobwebs on my grill?

Where have I been? Do you know how active a 3-year old can be? Just one too. So all you parents of more than one won't be sympathetic, but with two of us working full time, the daycare scramble, chasing down the kid (who does NOT like to wear clothes), and trying to help her appreciate food as much as we do leaves much less time for blogging about food than I'd like. In the past few months I have managed to smoke one darn good picnic roast on the 'ol Weber kettle; that's it for low 'n slow cooking.

But, for the day-to-day, I've gone to the dark side I'm afraid. No, I'm not a vegan but I've bought into propane and propane accesories. I now frequently use my Weber Q. I'm afraid it's the new love of my life. It's been a mighty player in the protein, starch, veggie dinner we so demand. And ... it's darn fast. Ten minute warm-up, cast iron grid and hot as the sun to sear the delicate flesh of most living creatures.

Last night, we chose Tilapia for the protein source of the meal. Started with frozen fillets (hey, we're stuck in the ample lap of the heartland here), thawed for a day in a simple marinade of olive oil, salt, pepper and a few finely chopped herbs. Ten minutes before dinner while the rosemary roasted potatoes were still in the oven and broccoli and cauliflower steamed on the stove, those fillets hit the blazing hot grill with a huge whoosh of flames. Frankie watched and told me to watch out!

The key to good fish on the grill, I've learned, is to rely on a preset time (most fillets take only 3 minutes or less per side). Spending time taking their temperature to see if they're done will ultimately result in fish jerky (which my family has suffered through in the past, bless their hearts). Last night's tilapia was sublime. Tender, flaky and Frankie ate a ton!