Sauteed Tilapia with Peppers and Onions - rolled in butter lettuce, turmeric flavored Paleo wraps or just in a bowl

Sautéed Grilled Tilapia with Peppers & Onions

Serves 2

A fun, flavorful, family friendly and easy to prepare meal. Slice the onion just before placing it on the grill. If given time to sit, the onion rings will begin to separate and will not have good grill mark.

Options—Put in butter lettuce wraps, stuff in a halved pepper for more impact in looks, roll up in a Paleo wrap in turmeric flavor or put in a white bowl so all the colors pop.

INGREDIENTS

1 (1/2 inch thick) slices white onion

1 (8oz) package mini sweet bell peppers, use only half for this recipe

Avocado oil

¼ teaspoon sea salt, divided

¼ teaspoon ground black pepper, divided

2 (5 oz.) Tilapia fillets

1 small jalapeno pepper, deseeded and thinly sliced

4 lime wedges

2 tablespoons Greek full fat yogurt

INSTRUCTIONS

1.  Preheat grill to high heat.

2.  Arrange onion slices and bell peppers on grill rack coated with avocado oil.  Grill onions 12 minutes, turning after 6 minutes.  Grill bell peppers 12 minutes, turning occasionally.  Remove onions and bell peppers from grill, let stand 5 minutes.  Slice onion rings in half.  Thinly slice bell peppers, discard stems and seeds.  Combine onion, peppers and half of the sea salt and pepper in a bowl.

3.  Sprinkle fish evenly with remaining salt and pepper. Heat a large skillet over medium-high heat.  Coat a pan with avocado oil.  Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

4.  Divide fish, onion and pepper mixture, and jalapeno slices, evenly among each plate.  Drizzle the Greek yogurt over the top.  Serve with lime wedge.