- sauteed tilapia fillets
- grilled romaine salad
The tilapia was the usual deal, pan-sauteed in EVOO and then seasoned with salt and pepper. Dead easy.
For the salad, I took some romaine hearts (you can buy these already packaged up at the grocery store), cut them in half lengthwise, brushed them with EVOO and slapped them on the grill pan. When they were still crisp-tender with sexy little grill marks I removed them from the pan, gave them a rough chop, and tossed them in a bowl. Then I cut a bunch of cherry tomatoes (from the garden!) in half and put them cut-side down on the grill pan for about 30 seconds before chucking them in with the lettuce. Toss with a bit of EVOO and really good balsamic vinegar, season with salt and pepper, and hey presto, you've got a nice warm salad to go with the fish! I thought it was pretty damn tasty. I don't think DH was crazy about it, though. (More for me!)