Fourth Fare

Healthy cookout.
Do those words even go together?

Absolutely... especially when lobster tail is only $3.98 a piece at Sunflower! Woo hoo!

For a truly memorable cookout, nothing beats grilled lobster. Trust us-- we tried it out for the first time over the holiday. It just may be our new favorite way to enjoy our favorite seafood dish.

To prepare, cut along the top of the shell, slightly butterflying the lobster as you go. Get rid of the vein if it hasn't previously been removed for you.

Next, you need to whip up your marinade.
It really couldn't be simpler-- just combine 1/2 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, a dash of salt & white pepper, and 1 teaspoon Old Bay seasoning. Mix it up with a whisk, and voila!

Baste a little bit of the marinade on your lobster, and lightly oil your grill. Place your tails, flesh side down, on the preheated grill and cook for 8-12 minutes, depending on how big your lobsters are. Baste frequently throughout the cooking process to keep the meat from drying out. The lobster will be done when the meat is opaque and slightly firm to the touch.

To accompany the lobster, we grilled up a mixed veggie platter. We used asparagus, eggplant, and red onions, but really the possibilities are endless. Just lightly brush some of your lemon-garlic marinade onto the vegetables, and grill until crisp-tender.

Round the meal out with some perfectly ripe watermelon, and you will be set! It couldn't be more simple, or more enjoyable.

Tilapia with Lemon-Caper Pan Sauce

In a house with two toddlers, mealtime is always a delicate situation. Rare is the dish that satisfies the palates of the entire household.

But today I present to you just such a meal.

(Cue the Hallelujah Chorus.)

Taylor devoured his entire portion of fish with no grimaces or gagging noises. He actually enjoyed it.

And so I give you Springtime on a Plate.


Sautéed Tilapia with Lemon-Caper Pan Sauce

1 1/2 cups chicken stock
1/2 cup fresh lemon juice
2 tablespoons capers
2 teaspoons butter
2 teaspoons grapeseed or canola oil
4 (6-ounce) portions tilapia fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked pepper
1/2 cup whole wheat flour
1 tablespoon butter

1. Combine first 3 ingredients.
2. Melt 2 teaspoons butter with oil in a large skillet over low heat.
3. While butter melts, sprinkle fillets with salt & pepper. Place flour in a shallow dish. Dredge fillets in flour; gently shake off excess.
4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen yummy browned bits. Bring to a boil; cook until reduced to 1 cup. Remove from heat. Stir in tablespoon butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges-- which will be eaten in whole if you are serving to a two-year-old girl named Reilly.

I served this with a simple spinach salad with strawberries, walnuts, and a nice vinaigrette.
Lovely.

Serves 4
Modified and adapted from a recipe from Cooking Light Magazine.