BAKED TILAPIA WITH LEMON BASIL VINAIGRETTE AND CUCUMBER TOMATO CANTALOUPE ENJOY DAN:

        BAKED TILAPIA WITH LEMON BASIL VINAIGRETTE AND CUCUMBER TOMATO CANTALOUPE SALAD                                                   by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons lemon juice

3 tablespoons fresh basil, mince, divided

2 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons capers, drained

2 teaspoons Dijon mustard

1/2-teaspoon lemon zest

4 tilapia fillets (6 Oz) each

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl whisk together lemon juice and next 6 ingredients. Set aside 2 tablespoons for sauce.

2.   Brush both sides of the fillets vinaigrette and season with S-&-P.

3.   Place fillets in a prepared baking dish, bake for 10-12 minutes, when with a fork them eat flacks easily.

4.   Brush wit reserved sauce.

SALAD:

Serves 3

I English cucumber, peeled and medium dice

2 tomatoes, medium dice

1 cantaloupe, peeled and cut into 1-inch dice

2 tablespoons tomato herb vinegar

2 tablespoon grape-seed oil

1 teaspoon nectar

1 tablespoon lime juice EACH fresh chopped chives, and cilantro chopped

DIRECTIONS;

1.   Toss cucumbers, tomatoes, and cantaloupe in a bowl.

2.   Whisk together the vinegar, lime juice, oil, honey season with S-&-P.

3.   Toss with the fruit mixture.

4.   Cover and refrigerate for about 2 hours.

5.   Add chives and cilantro just before serving.

ENJOY DAN:                                   BON-APPETITE!!