Five things I loved about tonight’s dinner: 1) It was very healthy – everything on the plate was less than 400 calories, plus we all need to eat more fish; 2) We used frozen fish and shrimp so it was budget friendly; 3) Even though the name sounds complicated, it was a very quick and easy meal; 4) Josue and I came up with the recipe and cooked together; and, saving the best for last 5) It tasted amazing — the combination of the sweet and spicy with the freshness of the lemon juice exceeded my expectations for tonight’s meal.
Grilled Tilapia and Shrimp with a Sweet and Spicy Mushroom Reduction Sauce
- 2 tilapia fillets
- 10 extra-large pre-cooked shrimp
- Zest and juice of one lemon
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes
Place all of the ingredients in a resealable bag and allow the fish and shrimp to marinate in the refrigerator for 15-20 minutes. Preheat the grill to medium-high. Once the grill is hot, brush it with a light coat of oil. Place the fish on the grill and cook for about 2-3 minutes/side. Place the shrimp on skewers and grill for about 1 minute/side. Use the remaining marinade to make the mushroom reduction sauce.
Mushroom Reduction Sauce
- 2 fresh mushrooms, thinly sliced
- Leftover marinade
Place the leftover marinade and mushrooms in a small saucepan. Simmer the sauce until it thickens. Serve over the fish.