Already Wednesday? These last few weeks of summer are flying by! I'm determined to still use some great summer produce, which leaves us with chipotle tilapia and jalapeno cheddar polenta for this weeknights dinner!
This weekend was a refreshing one! Sunday, I went to the Pasadena flea market at the Rose Bowl. A typical day at the flea market for me starts in the home section, a break for a strawberry lemonade and ending with a short skim through the clothing area.
I did end up coming home with...
-a small low table that would work perfectly for a Morrocan scene styling
-small hand woven basket for fruit
-an African mud cloth fabric (great for a tablecloth)
-3 vintage target posters
Sundays like this are the perfect refresh button for the week.
Yesterday was also a winner and a great way to start the week! We went and toured this little quirky bright orange house! It is a little wild and unique but I have to say I have quite a soft spot for it. We really want a house and even more, we really want a yard.
This yard is a little bit of a jungle and def needs some TLC but the foundation is SO COOL. I have this vision when I see a dumpy space of how amazing it could be. Which is horrible as a renter, but what can I say I love a good project! I feel like I could really do well with a career at flipping houses if this whole photo/blog creation doesn't work out. Ha!
In the midst of all this excitement, we have been trying to save money for this potential new place. Which one, is so difficult! And two, means more easy weeknight dinners! I love a good weeknight dinner that leaves you feeling like a total chef. Different ways that elevate your standard 'meat and potatoes'.
Tonight we're doing a light and juicy grilled peach chipotle tilapia on top of a bed of jalapeno cheddar polenta. This peach chipotle tilapia is so light and fresh with summer flavors. All of the ingredients come together really easily in a blender and grill up in just a few minutes. The jalapeno cheddar polenta is a great compliment.
The polenta is creamy like mashed potatoes but studded with rich cheddar cheese and jalapenos! If you're in need of a new summer weeknight dinner give this peach chipotle tilapia a try! The jalapeno cheddar polenta is such an easy staple that you can try with any weeknight protein!
Grilled Peach Chipotle Tilapia and Jalapeno Cheddar Polenta
Peach Chipotle Tilapia
1.5 Lbs of Tilapia
3 Cloves of minced garlic
1/2 Teaspoon of kosher salt
1/4 Teaspoon of freshly cracked pepper
1/2 Peach, diced
2 Tablespoons of tomato paste
2 Tablespoons of honey
2 Tablespoons of chipotle liquid (from canned or jarred adobo chipotle peppers)
1 Tablespoon of Worcestershire sauce
Jalapeno Cheddar Polenta
1 Cup of polenta
1 1/2 Cups of whole milk
1 1/2 Cups of water
1/2 Cup of grilled fresh corn
1 Cup of sharp shredded cheddar cheese
1 Jalapeno, finely diced
1/2 Teaspoon of pepper
1 Teaspoon of salt
+Garnish with fresh summer peaches, tomatoes, and extra corn
Add in all of the tilapia ingredients (except tilapia!) to a food processor or blender and blend until smooth. Top fish with chipotle peach mixture and marinate for 30 mins. On a nonstick grill pan, grill fish for 2-3 minutes on each side on medium heat. If you do not have a grill pan, you can oven bake the fish for 10-12 minutes at 375 degrees.
In a large pot bring water and milk together to a boil. Add polenta in and cook for 10-20 minutes or until polenta has thicked and is creamy. Stir in cheddar cheese, corn, jalapeno and salt, and pepper. Place 1-2 pieces of tilapia on top of an even polenta layer. Garnish with fresh summer produce like peaches slices, grape tomatoes, and basil.