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The city of Exeter has many things to offer for both visitors and residents. Other than possessing a variety of visitor attractions,eg its impressive cathedral, Castle Drogo and Northernhay Gardens, 3 big shopping centers and Secret Underground Passages, this big city also boasts a selection of Exeter restaurants.

From Michelin Star excellence, gastro bars, independent cafeterias and atmospheric riverbank bistro’ss, Devon and Exeter restaurants are some of the finest in the country.

Eating Local

One of the primary benefits that Exeter restaurants take advantage of is the simple access they have to fresh, local Devon produce “right on their doorstep. There are several great providers all though Devon providing high quality food and drinks, from fruit and vegetables (even chilli grown in Kingsbridge), a variety of specialist meat like Red Ruby Devon beef, Devon cheese like Sharpham, glorious seafood like Bigbury Bay Oysters and fruit drinks like Luscombe Organic. That is not to mention the vineyards “over a dozen that are close by in Devon, producing and supplying prize winning wines to several Exeter restaurants.

Using local Devon providers implies that Exeter restaurants not only receive fresh local produce, they also are doing their bit for the environment, they are helping to minimise food miles which thus decreases the carbon footprint and slows down the impact of global temperature increases.

Exeter Restaurants

There are a variety of wonderful Exeter restaurants to choose from which are dotted across the city and near by areas, from the coast through to the countryside.

For a country location head to Combe House Hotel and Restaurant near Honiton, which serves modern English dishes with the focus on fresh, local and seasonal produce. This friendly Exeter restaurant has won a number of accolades and is commended as one of the top three Best Foodie Hotel Restaurants in the West Country.

In the center of the city overlooking Exeter Cathedral is the boutique Abode Hotel where the 2 Michelin star chef Michael Caines has a restaurant. Expect fine dining at its best with a range of menus and wines to choose from. Otherwise choose Michael Caines Cafe Bar for something a bit more easygoing. The Cafe Bar provides reasonable quality from simple coffees, teas and light bites thru to modern international dishes.

La Petite Maison in Topsham is found around 15 minutes from Exeter centre and is really worth the drive. The menu features a range of dishes that change from month to month, keeping in harmony with the seasons by utilizing fresh local produce when it’s at its absolute best.

The Olive Tree at The Queens Court Hotel has been awarded an AA rosette and offers a well known regarded location for contemporary dining. The menu changes regularly to incorporate seasonality. Additionally, the Terrace room can accommodate private dining parties for up to 16 folk.

These are simply a few restaurants the city of Exeter has to offer, there are many more waiting to be found. If you are lucky enough to visit Exeter for a short break or a weekend getaway there are a variety of accommodation types to choose between with the additional attractions, selection of activities, old fashioned coastal towns and beaches.

Olivia Stone spends a large amount of time eating in unpretentious cafes, and Devon restaurants, sampling local food, and visiting fun places. She is eager to find something special: good value , hidden gems with individual atmosphere and that additional glint.

Technorati Tags: Devon, Devon Restaurants, Dining Out, eating out, Exeter, Exeter Restaurants, Good Food, local food, local produce, restaurant, Restaurant Guide, Seafood, seasonal produce

Oregon Seafood in Hillsboro Oregon

1 Just how to cook a lobster in the most humane manner has been a concern of guilt ridden chefs for many generations. In order to put the matter to a rest scientifically, one researcher instructed his graduate students to boil lobsters after having subjected them to various relaxation techniques.

A. The students determined which method of dispatching them was the kindest by counting the number of tails flicks heard in the kettle before each lobster succumbed to the boiling water and ultimate death.

B. They tried hypnotizing the subjects by rubbing their backs until they stood on their heads, soaking them in fresh water, heating them slowly from room temperature to boiling, and other accepted strategies. But nothing really worked.

C. They found that putting them in the fridge before cooking to numb them up, might be the answer as happens naturally in winter, this resulted in the lowest number of tail twitches. So, according to modern science, a few minutes in the freezer means less agony in the kettle.

D. The most common way to cook lobster before eating is to steam or boil them in sea water or salted water for 10-15 minutes.

2 What’s the green stuff?

A. It is the lobster’s liver or more accurately, its digestive system. Although many people like to eat the this tomalley it probably is not a good idea because this is where pollution in the lobster’s own meal choices would become concentrated in the lobster’s body.

3 What is the red stuff?

A. It is the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called coral because of its bright red color.

4 What is the nutritional value of lobster?

A. Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the good cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks.

B. So it’s pretty easy to see that eating lobster is an excellent healthy choice. Seafood in general is a good way to reduce heart attack risk, improved brain function, and over all weight balance and good health.

Technorati Tags: beaverton, Cornelius, Forestgrove, Hillsboro, live lobster, lobster, lobsters, oregon, Seafood, Washington County

Oregon Seafood in Hillsboro Oregon

1 Wild Salmon is an organically pure and natural source of essential omega 3 fatty acids and powerful biological antioxidants. Each 3 1/2 ounce serving of our Wild Salmon contains a minimum of 1.2 grams of (EPA) and (DHA) both vital nutrients proven in clinical studies to promote optimal health and to prevent or improve numerous adverse health conditions.

2 Eating Wild Salmon is good for you. Almost all U.S.A. and Canadian nutritional experts recommend that people include at least 2 servings of fish a week in their diets. For Instance the Canadian Heart and Stroke Foundation’s spokesperson and nutritionist Rosie Schwartz says. “Every meal you eat that features fish rather than meat, is one more meal with less saturated fat”. Although many people may be tempted to supplement their diets with fish oils experts advise that if you want to increase the amount of omega 3 fatty acids in your diet, the best way is to eat more fish such as wild salmon, trout and mackerel. Eating broiled, baked or steamed fish two to three times a week is a good way of increasing the omega 3 fatty acids in your diet.

3 Salmon and your Mental Health

4 Why fish is called brain food? The human brain is more than sixty percent fat. The majority of fat in the brain is the type that cannot be made by the body, but must be supplied by your diet. The fats essential for optimal brain activity are the omega 3 fatty acids: eicosapentaenoic acid EPA, docosahexaenoic acid DHA, and, to a lesser extent, alpha linolenic acid ALA. The omega 3 fatty acids have beneficial properties that have been studied in the treatment of a number of mental conditions like, Depression and Bipolar Disorder to Schizophrenia, Alzheimer’s, Chronic Fatigue Syndrome and Stress.

5 Today’s society is relatively deficient in these powerful brain building omega 3 fatty acids. Gone are the days of eating simple diets full of fish, seeds and nuts. Our diets are now full of processed foods that are lacking in the good essential fats. To ensure you are receiving sufficient quantities of omega 3 fatty acids, fatty cold water fish, such as wild salmon, mackerel, tuna, sardines and anchovies should fill your plate. As well as other valuable omega 3 sources derived from oil bearing nuts and seeds, such as walnuts, flaxseed and flax oil.

6 The brain requires more omega-3 fatty acids than any other system in the body. By eating salmon you can get sufficient quantities of EPA and DHA in the diet, the membranes of the brain perform at their peak level, which is essential for regulating mood, emotions, and staving off depression. In the absence of EPA and DHA the brain will choose an alternate source of lipids such as an omega 6 or monounsaturated fat which has very different properties from omega-3s and could therefore negatively affect your mental health. To build a healthy brain, eat Salmon!

Technorati Tags: crab, dungeness crab, eat seafood, fish, oregon seafood, salmon, Seafood, shell fish, shrimp, squid

Oregon Seafood in Hillsboro

1 Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In the ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

2 To stay on the right side of the law, you need to get yourself a license if you are fourteen and over. The licenses are not that expensive you can call the local chamber of commerce for prices, and they’re available for three day or for a whole year. This is for both in state and out of state residents, alike.

3 Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It’s pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forth inches across the back of the shell, not including the points, consider him dinner!

4 And now the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited ‘use chicken, fish, turkey, etc.’ Put your rings or pots into the water, wait about 5 to 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

5 Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven! They are a unique treat full of flavor and zest with a hint of Oregon Saltwater flavor. Oregon Seafood keeps Live Dungeness Crab in their live saltwater sea tanks. The kids just love to come in and see the Dungeness Crab and Maine Lobsters that swim around in the saltwater tanks.

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Oregon Seafood Hillsboro Oregon

One Way to Clean Crab

1 In most cases, the king crab you purchase has already been cooked by your processor. The majority of the Alaska crab is cooked and blast frozen to secure its prized taste. Preparing king crab is usually just a matter of using your preferred reheating methods.

2 If buying frozen crab legs, thawing them is the first thing you need to do. We recommend thawing king crab overnight in your refrigerator. If you’re in a big hurry, king crab can be thawed under cold running water to speed this up. Try bending the crab legs at their joints or slightly squeezing the middle of the merus section to make sure the king crab legs have thawed.

3 As you might have guessed, there are a variety of ways to reheat king crab. Steaming, boiling and baking are among the most common. With these methods, king crab only takes only 4 to 8 minutes to reheat. Keep in mind that unless you have purchased a live king crab, the crab legs in front of you have already been cooked. Be careful not to overcook your king crab as it will reduce the prized texture and taste.

4 There are scores of recipes to use king crab in. From soups to main entrees to salads. All of these are very delicious and satisfying.

To Serve The King Crab Legs

5 King crab can be served in a variety of ways. Most commonly it is served accompanied by a dish of hot melted butter to dip the succulent crab meat into. This simple preparation will impress anyone you’re serving king crab to. Sometimes it’s good to add just a pinch of garlic to your melted butter. I’ve also heard that a couple of drops of Tabasco in the butter can be very complimentary to the rich taste of king crab.

6 King crab meat is usually served within its own natural shell. People have used nut crackers, knives, and even hammers to break the shell and grasp the rewards within. I have found that using a fork can work quite well. By inserting one fork tine into the end of the crab leg, then working the fork up the length of the shell, you can open the leg and extract the succulent meat within. We also sell handy little crab shelling tools.

7 Having your king crab legs split before serving them is another great way to serve king crab. This allows for very easy access to the crab meat yet takes away from work of having to shuck them yourself. Finding split king crab can be hard though. You may want to look for a local seafood retailer that can split the crab for you.

8 And so you’re off…to find some excellent king crab, prepare with care, and serve up a meal fit for a king. The aroma of hot crab and butter rise from the table, everybody’s eyes get big, and you all dig in. With sticky fingers, broken crab shells, piles of napkins, and a variety of utensils piling up around your plate, time passes by without notice. Rarely have you been so satisfied. And without a doubt, you will find yourself lounging on the couch or in a big easy chair after wards relishing the contentment of such a great meal.

Technorati Tags: crab, dungeness crab, eat seafood, fish, king crab, oregon seafood, Seafood, shell fish, shrimp

Oregon Seafood Hillsboro Oregon

1 Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime, asserts an old proverb. Well, not quite. There is one more step. You also have to teach the man how to cook the fish. And for those of you non anglers who procure your fish at a fish market, you’ll need to know how to select your fish as well.

2 Fish are divided into two broad categories, fish and shellfish, which I amusingly refer to as “swimmy” fish and “crawly” fish. Our current discussion will focus on the former. Swimmy fish are further subdivided into flatfish and roundfish. Flatfish are shaped like a flat oval and swim horizontally along the sea floor. Both their eyes are on top of their head. You can obtain four fillets from a flatfish. Roundfish have a rounder body with an eye on each side of their head and yield two fillets, one from each side.

3 Fish also vary on their fat content. Generally speaking, the higher the fat content the darker the flesh. Very lean fish include red snapper, sea bass, flounder, and cod. Moderately fat fish include striped bass, swordfish, and Atlantic salmon, and high fat fish include eel, mackerel, and bluefish. All fish are high in protein, B vitamins, calcium, iron, potassium, and phosphorous.

4 Fish deteriorate rapidly and you must be very picky when selecting them. Fresh fish should not smell fishy. If it has anything beyond a mild aroma of the ocean do not buy it. The eyes should be clear, the gills bright red, the skin moist, and the flesh firm. When you press the flesh it should spring back. If it has been gutted check the belly to ensure it is free of browning. If the entails were not removed promptly, enzymes in the stomach can begin to disintegrate the flesh. If you really want to be safe, go to Oregon Seafood.

5 Fish can be stored for up to two days but I strongly recommend using it within one day. Ideally it should be consumed the same day you buy it. Whole, gutted fish should be stored in flaked ice. Make sure you fill the body cavity as well. Flaked ice conforms to the shape of the fish better than cubed ice and is less likely to bruise the flesh. Place the iced fish in a perforated pan inside another pan to catch the melting ice and then into the refrigerator. Fillets should be wrapped tightly in plastic wrap.

6 The general rule of thumb for cooking fish is this. Lean, white flesh fish is best suited to poaching, sautéing, pan frying and deep frying, fatty fish is best with dry cooking methods such as grilling and broiling, and moderately fatty fish is amenable to most cooking methods with the possible exception of deep frying.

RED SNAPPER WITH STEWED VEGETABLES. Ingredients.

• 8 new potatoes quartered, skin on • 1 yellow squash, cut into half inch slices • 1 zucchini, cut into half inch slices • Olive oil as needed • 1 clove garlic, minced • Half cup dry white wine • Juice of 2 lemons • 1 and a half cups chicken stock • Salt and pepper to taste • 1 bell pepper (any color), roasted, peeled, seeded, and cut into • ¼ inch strips • 1 bunch of chives, chopped • 1 bunch of tarragon, chopped • 4 Red snapper fillets, skin on, 5 oz each

The Directions

1 Saute the potatoes, squash, and zucchini, in olive oil for four minutes. Add the garlic and saute one more minute. Add the wine, lemon juice, stock, salt and pepper. Bring to a boil and then simmer for 30 minutes or until the vegetables are soft. Add the bell pepper about 5 minutes before the vegetables are done and the chives and tarragon one minute before.

2 Season both sides of the snapper fillets with salt and pepper. Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp. Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees. Place the stewed vegetables in a bowl with the fish fillets on top.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, red snapper, Seafood, shrimp, tilapia

Seafood at Oregon Seafood in Hillsboro Oregon

1 Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, production of tilapia (pronounced “tuh-laa-pee-ah”) in the United States has exceeded freshwater trout.

2 Tilapia is a hardy fish that will thrive in outdoor ponds or high tech tank systems using several different filter types to clean and recycle water. The fish is fed high quality, grain based pellets to produce a mild flavored fillet. Oregon has a wild fishery of tilapia found in Central Oregon lakes and Rivers brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

3 Similar in appearance to bream, tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product, which is generally harvested at 1 to 1 1/2 pounds.

4 Tilapia’s mild flavor and medium to fine-grained flake lends itself well to all types of cooking: fried, broiled, grilled and blackened. Tilapia cooks quickly; when the flesh turns opaque white, it is ready to be served. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.

5 Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, Seafood, shrimp, tilapia

Oregon Seafood Hillsboro Oregon

1 Succulent and sweet, wild-caught shrimp is available fresh year-round and is an excellent source of high-quality protein. Naturally low in fat, carbohydrates and calories, it is an ideal choice for a low-carbohydrate diet and healthy lifestyle. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.

2 Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable and sustainable resource. Most shrimp spawn offshore in deep water from early spring through early fall. They reproduce rapidly with one female shrimp releasing thousands of eggs that hatch within 24 hours. Young shrimp are carried by currents into coastal estuaries to mature. When water temperatures are warm, shrimp grow very fast. As the shrimp grow, they move gradually seaward returning to the ocean to spawn. The average life cycle of a shrimp in the wild is only 13 months or less. Some records indicate some have lived longer but those are the exception. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. Most shrimp spawn offshore in deep water from early spring through early fall. Young shrimp are carried by currents into coastal estuaries to mature. Shrimp grow very quickly. They often have to shed their old shells to grow new ones so the fit is better.

3 No matter the season just thinking about eating succulent and sweet wild caught shrimp can be intoxicating. Shrimp is America’s favorite seafood, shrimp is the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. As a perennial chef’s favorite, wild caught shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe. Shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including orange citrus, tropical fruit and exotic spices.

4 There are five species of wild caught shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp species are categorized by shell color pink, white, brown, and royal red. The fifth species is rock shrimp, a smaller deep water cousin of the pink, brown, and white shrimp with a tough, rock hard shell.

5 All species are in stock at Oregon Seafood all year round. Fresh shrimp, as well as frozen block shrimp of all kinds, all at very reasonable prices for your dinner table. Oregon Seafood also keeps live lobsters, crab, oysters and clams in their saltwater tanks year round.

Technorati Tags: crab, fish, lobster, oregon, prawns, Seafood, shrimp

Seafood at Oregon Seafood in Hillsboro Oregon

1 Channel catfish, Ictalurus punctatus are produced from 177,000 acres of catfish ponds in Florida, Mississippi, Alabama, Arkansas and Texas with an annual yield of 475 million pounds. The channel catfish is the only spotted North American catfish with a deeply forked tail and bluish to olive green back shading to a white belly. They are raised in a quality controlled environment of clay based ponds filled with pure fresh water pumped from underground wells. The average pond, constructed by building above ground levees to serves as natural barriers is 10 to 20 land acres in area and 4 to 6 feet deep.

2 Farm raised catfish are fed a puffed, high-protein floating food pellet a mixture of soybeans, corn, wheat, vitamins and minerals. This specially formulated feed is one of the reasons for the catfish’s subtle taste and lack of fishy odor. At 18 months old averaging 1 to 11 1/2 pounds, farm-raised catfish are harvested with seines large, weighted nets and loading baskets and shipped in aerated tank trucks to the processing plant. Catfish are kept alive until processed, making them among the freshest freshwater fish available.

3 Genuine U.S. farm-raised catfish is ranked the fifth most popular fish consumed in the United States after shrimp, tuna, and cod.

4 Cooking: The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

5 Oregon Seafood keeps a healthy stock of fresh catfish every day. Specially cut to the customer’s needs. It’s hard to find a Fish Market that is as clean and service orientated as Oregon Seafood in Hillsboro Oregon. Catfish is one of the main sellers and is always very fresh. It’s hard to beat the quality at Oregon Seafood.

Technorati Tags: catfish, crab, fish, lobster, oregon, Seafood, shrimp

Seafood at Oregon Seafood in Hillsboro Oregon

1 Grilling fish does not have to be intimidating if you master two basic skills. Preventing the fish from sticking and knowing when it is cooked through.

2 Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!

3 FISH GRILLING TIPS

4 The Right Cut - Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other then consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first and when it is halfway cooked, then put the thinner half on.

5 Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, and then oil the fish.

6 Oil before you light the grill. Spray a light coat of non stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non stick spray on a grate if the fire is lit.

7 Oil after the grill is lit. This technique is preferred over oiling the grill before it is lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

8 Oil the fish, too: Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.

9 It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

10 Prevent Breakage. Don’t flip the fish repeatedly and do use a wide headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.

11 Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

12 THE GRILLED TILAPIA WITH TOMATO BASIL RELISH

13 Ingredients: 4 (6 oz.) Regal Springs tilapia filets 3 medium red onions 4 cups cherry tomatoes 2 lemons 2 cups of fresh basil 1 cup of pine nuts 1/3 cup extra virgin olive oil 4 tbsp. sweet balsamic vinegar Salt and pepper

14 Directions. Preheat grill to medium high heat. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1 inch thin strips removing tough center vein. Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

15 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown this happens quickly so tend to them carefully. When toasted set aside to cool. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

16 Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

17 Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.

Technorati Tags: fish, grilled fish, how to grill fish, oregon seafood, pacific seafood, Seafood, tilapia