I’m enjoying the last bit of the evening relaxing with Bo and therefore will wait until tomorrow to add details to these pictures. But, for now i’ll give you a sneak peek into the amazing evening I enjoyed with Val, Sarah, Missy, Mel, and Sarah just to name a few! Thank you Foodbuzz for a truly enjoyable event and congratulations!
$95.35 Raised so far people are so generous! We only need to raise $25 more!
But, enough babble and onto the amazing recipe! Bo and I have always been hesitant of Cooking Light recipes as they seldom have enough flavor. Last night when I was planning our weekly menu and grocery list, I decided to give CL another chance and peruse this month’s issue for inspiration. Bo had requested a fish dish tonight so I quickly flipped to one of Cooking Light’s best features- their index in the back that is sorted by dish and protein! I quickly found a recipe that combined plenty of herbs, a healthy pesto, and green beans! Tonight’s dish was grilled halibut with three pepper relish with haricots verts salad . I made on adjustment and used tilapia instead of halibut as I couldn’t stomach the price of halibut that didn’t look incredible. You can often substitute tilapia for any white fish in a recipe if you need to cut costs. But, make sure you adjust the cooking time as tilapia is thinner than most other white fish. Bo and I absolutely LOVED this recipe and would make it again in a heart beat. It wasn’t that difficult either though there was quite a bit of prep involved. But, from start to finish it took only an hour!