On the Grill | Blackened Tilapia with Fettuccine & Grilled Summer Veggies

Finally.

Sadly, the weather wasn't that spectacular for grilling. It's been 80+ degrees all week... until tonight. I still couldn't resist, though.

So, we grilled. Blackened tilapia and a ton of yummy veggies, all served with fettuccine. Thank you, How Sweet It Is, for the inspiration for this (found here).

Grilling, in my family, is basically an art form. A male-dominated art performed by my father and grandfather. Of course, when I moved in with the boyfriend, I happily relinquished the Grill Master privileges.

But who could resist the call of fresh vegetables? I certainly couldn't. 

The first summer we had the grill was great - frequent breaks from nightly meals. It was barely March when I was granted grilling rights. Still, the boyfriend is (for now) the Grill Master, but after a lengthy tutorial, I was granted access.

With very strict regulation, of course.

Let the fun begin.

Blackened Tilapia with Fettuccine & Grilled Summer Veggies
Yield | 3-4 servings

Prep Time | 10 minutes
Cook Time | 40 minutes

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Ingredients:

4 tilapia fillets

1 package fettuccine pasta

2 ears of corn

2 zucchinis, quartered

1/2 red onion, quartered

1/2 cup mushrooms, chopped

2 large ripe tomatoes, cut into thick slices

1/3 cup EVOO

2 cloves garlic

2 tablespoons oregano

1 1/2 teaspoons crushed red pepper

Blackening seasoning

Salt and pepper, to taste

Parmesan cheese

Preheat your grill, on high. Prep your veggies. How Sweet It Is had suggested leaving seeds and all in the tomatoes - did it, and it was incredible, almost like a light tomato sauce when all put together at the end. So I definitely suggest just chunking your tomatoes (and the other vegetables). Lightly spray with cooking oil and sprinkle with salt and pepper.

Grill your corn in or out of the husk - I, like the original recipe, removed the husk from mine and wrapped my ears in aluminum foil after brushing with olive oil and sprinkling with salt and pepper. 

Brush the tilapia with olive oil and coat with blackening seasoning, salt, and pepper. I used Cajun seasoning instead - again, totally obsessed. Can't resist any urge to break into it. 

The corn takes a bit longer than the rest at about 30, so throw it on a few minutes before the zucchini, with the tilapia, tomatoes, onions, and mushrooms last (they only take about 10 minutes). Cook your pasta while the veggies grill.

Cut veggies into bit-size pieces (tomato will be really smooshy, this is good!). Combine remaining olive oil with red pepper, salt and pepper, garlic, and oregano in a small dish. Coat fettuccine. Add vegetables, toss.

Sprinkle with parmesan. Voila! Boyfriend cleaned his plate. I'm pretty sure no one could resist this grilled tastiness, though...

Next time: Buffalo Chicken Bites... another stop on the quest to find freezable snackable bits featuring hot buffalo bleu cheesey-goodness.