Summer Grilling Recipe: Grilled Tilapia with Jerk Butter & Roasted Root Vegetables.

Summer is upon us in Minnesota (finally!). Looking for something different to try on the grill? Here is a recipe Tony's served as a special. It's easy to do in foil packets on the grill. Any fresh herbs from your garden will work, and any fish, really (fresh caught in Minnesota, perhaps?). Don't be afraid to experiment with the ingredients. It's an easy recipe to change up to suit your tastes.

Grilled Tilapia with Jerk Butter and Roasted Root Vegetables

Tilapia (or any other white fish) fillets
1 Lime
Fresh thyme (or other fresh herb)
Salt
Pepper
1/2 C Butter (1 stick), softened
Bottle of jerk marinade
Foil
Nonstick cooking spray
1 Yuca
1 Carrot
1 Sweet potato
1 Taro
1 Plantain (green)
1 Tblsp. olive oil

Grilled Tilapia
Cut a large piece of foil for each fillet; large enough to make a pouch. Spray foil with nonstick cooking spray. Place 1 fillet on each piece of foil. Squeeze lime over fish and salt and pepper to taste. Top each with 2 sprigs of thyme or other fresh herb. Close foil tightly, leaving air space inside for steam to cook the fish. Grill for 7 to 9 minutes or until fish is fully cooked. Cooking time will vary depending on the temperature of the grill.

Roasted Root Vegetables
Heat oven to 350º. Wash, peel and cut all vegetables into thin, fry-size strips, no thicker than 1/8". Put in mixing bowl and sprinkle with olive oil, salt and pepper (as desired) and toss until vegetables are coated. Spray coat sheet pan with cooking spray and place vegetables on pan. Roast for 20 min 350º or until vegetables are tender.

Jerk Butter
Place stick of butter in mixer w/ 2 Tblsp. jerk marinade. Mix until well incorporated.

When fish is done, top with 1 Tbsp of jerk butter and serve with root vegetables.