Round 1 with my George Foreman Grill!!

1_georgeforemanYes, I’m very aware, I’m completely outdated.  I’m almost 21 years old, and I’ve been cooking since I was 14 and never once have I ever used a George Foreman.  The George Foreman was released two years after my birth year (1994), and I think the only person that I know that owns one is my Nana.  Actually, to be quite frank, I’ve laughed at the idea of using or owning a George Foreman.  My thoughts have always been ” if I want to grill something, I will fire up the grill.”  Well, here’s the thing…grills are kind of a pain in the butt…they take so much clean up, they take time to warm up, if it is raining outside you can’t really use it, and the list goes on and on.  But, with the George Foreman there is EASY clean up, can be used 365 days a year, and there is hardly any warm up time.  I’m really glad that I received this grill as a present this Christmas, because it will be used frequently.

For my first round with the George Foreman Grill, I kind of took on the unexpected.  All of the recipes that I found online, and all the uses of the George Foreman were for chicken, hamburgers, vegetables, salmon – but, not many for tilapia (and as I’ve told you before, tilapia is the perfect starter fish for people who don’t like fish.  I promise.  It grows on you, and super healthy)!  Actually I had a hard time locating anything about cooking tilapia on the George Foreman, other than it can be done.  So either, many people don’t do this and I’m weird, many people don’t think to do this, or I’m just really bad at Google searching.

Lemon Seasoned Grilled Tilapia (on the George Foreman)


Before cooking

Before cooking

Lemon pepper seasoning
Lemon juice

1. If tilapia is frozen, while it is still in its sealed package, soak in warm water for about 30 minutes to dethaw it.
2. In a shallow bowl or plate, place tilapia so they aren’t on top of each other (however many pieces you would like to cook) and drizzle EVOO on top of the tilapia pieces.  Now season with lemon pepper seasoning, salt, and lemon juice.  Flip the tilapia over, and repeat.
3. Allow your George Foreman grill to warm up for about five minutes, and cook two pieces at a time (or however many that you can fit without crowing your grill).  Allow to cook for about 4-5 minutes, until there is no longer any pink and the sides are starting to get the “grilled marks.”

After cooking

After cooking

Enjoy!  This could easily be done on a normal grill as well!  I paired this with my Roasted Bok Choy and Roasted Garlic Italian Potatoes!  Does anyone else still use their George Foreman Grill?


— I hope everyone has enjoyed this post!  If you liked it, you are more than welcome to pin the recipe and/or leave me a comment (although, you could leave a comment if you didn’t like it)! —

You say you don’t like fish?  I’ve always had this mindset, that I can’t be a good cook if I don’t know how to cook a good piece of fish.  I have never liked fish, and this has always been an inner (very ridiculous) struggle for me.  I enjoyed my first piece of fish when I went through a phase of only eating clean.  My first go around was with tilapia; I did quite a bit of research on “how to like fish” (yes I really typed that into my google search bar), and everyone recommended that I try tilapia first.  At the time, I was following Jamie Eason’s Livefit Program and I tried her Fish in Foil recipe.  I have two problems with eating fish.  One, I don’t like it to smell fishy.  Two, I can’t get over the fact that I’m eating fish.  This last reason makes absolutely no sense, because I eat cow, pig, chicken, etc just fine!  When I cooked the Fish in Foil recipe, I really enjoyed the flavor but I just couldn’t get past the fact that I was eating fish.  My second go around with fish was in a sushi roll.  I’ve always enjoyed vegetarian sushi rolls, but I ventured out and tried a Spicy Salmon Roll.  I absolutely loved it.  So, I’m getting there.  Slowly but surely.

Yesterday, I created my own fish recipe that I really enjoyed and catch this…I wished that I had made extras!  I didn’t know I was eating fish, and it was totally (kind of) healthy!  I also, pulled another fast one on the fiancee, and made a delicious Celery & Carrot Salad and he liked it.  I’m beginning to think that the words “celery” and “carrot” just sound gross to him, and that’s why he doesn’t like them.  All of this was made on a whim, and basically created because I needed to get rid of the celery and carrots in my fridge…so without anymore jabbering, here it is!Pan-Seared Tilapia

Pan-Seared Tilapia

Tilapia (however many you would like)
1/2 cup of flour (just add more flour if you need more)
Lemon & Pepper Seasoning
Lemon juice of about one lemon
1/2 tablespoon butter

1. Combine the flour and Lemon & Pepper Seasoning.  I am not sure how much seasoning I used – I just based it off it being visible when combined with the flour.
2. Melt the butter over medium heat.  Once the butter is melted, add in the lemon juice and about two tablespoons of EVOO.  If you don’t have a lemon, don’t fret – it won’t dramatically impact the flavor.  I actually used the juice in the squirt bottles for this one.
3. Pat dry the Tilapia fillets (be careful, they like to fall apart), and dredge them in the flour and seasoning mixture until completely covered.  Add them into the pan.
4. Cook until browned on each side.  I flipped mine about every 2 minutes for a total of 4 times.  The key here is, make sure they are browned (not burnt, browned).  The best way to make sure that you don’t burn them, is to constantly check the pan and make sure that there is enough liquid in the bottom.  Add some more lemon, butter, or EVOO if you need to.  The flour on the outside of the fish really sucks up the juices.  It was kind of like an “Ah-ha” moment for me here.

Carrot & Celery SaladCelery and Carrot Salad

3 Stalks of Celery, sliced thin
12 baby carrots, sliced thin
1/4 cup Apple Cider Vinegar
2 cloves of garlic, minced
1/2 large onion, thinly diced
Italian Seasoning
Crushed Red Peppers
1/2 tablespoon butter

1. Add the butter into a pan at low heat, once the butter has melted add in the minced garlic.  Make sure that the pan is at a low temperature, or the garlic will easily burn.  Saute for 30 seconds.  Now add the onions, and allow to saute for 30 seconds more.
2. Place the celery and carrots in the pan, and drizzle with EVOO.  Now add in the Italian seasoning, crushed red peppers, and the apple cider vinegar.  Turn the heat up to medium high.
3. Stir occasionally, and cook for about 10 minutes, or until the vegetables are very tender.

We ate this with some oven fries that I seasoned with paprika, and it was magnificent.


Is there anyone else out there that has taught themselves to eat fish?