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Picture via Bobby Flay's recipe on Food Network |
Needless to say.. it was a crowd pleaser. As with most of my
recipes, it was the perfect Thursday night meal because it took only 40 minutes
to make, was healthy, and tasted amazing! My boyfriend was a little upset when
he found out I hadn’t slaved over the hot stove all night making the stuffed
tilapia by hand, but I think I made up for it with the rest of the meal.
I loved the acidity from the lime zest and the kick from the
cayenne pepper. You could also add some cilantro, but I happen to hate cilantro
so I decided against it. The aioli is
one of my favorite recipes in my arsenal. It is SUPER easy to whip up and can
be used as a sauce, sandwich spread or as a dip for veggies (see brussel sprouts recipe).
If you live in the Northeast, it is supposed to be a beautiful
weekend, so fire up the grill and try these sweet potatoes.
Zesty Lime Grilled Sweet Potatoes
Serves 3
3 sweet potatoes, unpeeled
Kosher Salt
Zest of 3 limes
Pinch (or two) of cayenne pepper
¼ cup vegetable oil
Freshly ground pepper
Juice from 2 limes
- Parcook the potatoes: Place in a pot of water and boil until fork-tender. Let cool. Slice each potato lengthwise into eighths.
- Preheat your grill to medium/medium high.
- Mix 1 tablespoon salt, lime zest and cayenne pepper in a small bowl.
- Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) about 2 minutes per side.
- Transfer to a platter, brush lightly with oil again and sprinkle the mixture over the sweet potatoes. Juice the lime over the potatoes and serve.
Garlic Lemon Aioli
¾ cup of greek yogurt (or mayonnaise)
2 garlic cloves (minced)
Juice of 1 lemon
Zest of half a lemon
Zosher Salt
Fresh ground pepper
Pinch of red pepper flakes
- Mix all ingredients together in a small bowl.
- Cover and refrigerate for a half hour.
- Serve in a side dish or on top of your meat or fish.
** Yes, it really is that easy!**