- grilled tilapia fillets
- citrus salsa
- big-ass green salad
Tonight's dinner went wrong in a number of ways, not the least of which had to do with timing. Like I realized at 6:00, when I was just beginning dinner prep, that we were getting together with our neighbors at 7:00. Which did not allow a lot of time for sectioning citrus fruits (two Rio Grande grapefruits, two Valencia oranges, and one ill-advised lime). I ended up just tossing the sections with some sliced green onion and chopped cilantro, doing absolutely NOTHING to cut the acidity of the citrus, and it was, shall we say, VERY TANGY. Ugh.
And also, I don't know why I keep trying to grill stuff like tilapia. I have never managed to grill skinless, lean (i.e. non-oily) fish fillets with any degree of competency whatsoever, so why do I keep trying? Give me some tuna steaks or skin-on snapper fillets and I'm fine, but tilapia? Um, no. It turns to mush. I'm a moron.
Everything TASTED okay, except for the overly acidic salsa, but still. Bleh. That's what I get for rushing, I guess.
DON'T try this at home!