Grilled Tilapia and Baby Squash

Monday July 28

We're taking off for our Canadian Adventure soon, We've had Fish and Squish a couple of times before, but this time we put them on the indoor grill instead of using pans. First came the baby zucchini and yellow and green zephyr squashes, each halved, oiled, and salted. When they were done, Holt oiled the grill and gingerly placed three thick fillets of seasoned and also-oiled tilapia on it. Flipping them was a juggling act, but they tasted marvelous.
With it went a simple but tasty dill sauce from The Herbfarm Cookbook, fairly similar to this. A little shallot sautéed in butter, then one lemon's worth of zest, half a lemon's worth of the juice, plus a little white wine, reduced, then off the heat, incorporate 4-5 slices of butter. Stir in lots of dill at the end. Yum.