Yes, I know, you all are jealous of my amazing hair and outfit choices for this picture! I mean really, how could you not be? Who else sports air dried ponytail hair and a NYRR race tshirt that is two sizes too big at 8pm? For six more weeks, this is my daily wardrobe as I work from home four days a week in my current role! 

But, enough babble and onto the amazing recipe! Bo and I have always been hesitant of Cooking Light recipes as they seldom have enough flavor. Last night when I was planning our weekly menu and grocery list, I decided to give CL another chance and peruse this month’s issue for inspiration. Bo had requested a fish dish tonight so I quickly flipped to one of Cooking Light’s best features- their index in the back that is sorted by dish and protein! I quickly found a recipe that combined plenty of herbs, a healthy pesto, and green beans! Tonight’s dish was grilled halibut with three pepper relish with haricots verts salad . I made on adjustment and used tilapia instead of halibut as I couldn’t stomach the price of halibut that didn’t look incredible. You can often substitute tilapia for any white fish in a recipe if you need to cut costs. But, make sure you adjust the cooking time as tilapia is thinner than most other white fish. Bo and I absolutely LOVED this recipe and would make it again in a heart beat. It wasn’t that difficult either though there was quite a bit of prep involved. But, from start to finish it took only an hour!

ENJOY!