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So, today I am going to show you yet another way to dress up vegetables in a dish in the French fashion. I love all types of food from all over the world. But when I am cooking with lots of vegetables…which I do quite often…a few different styles of cuisine come to mind. I usually think of Mediterranean, French, Indian, or Thai. All of these types of food use lots of fresh vegetables in dishes. Yum yum! Since I cook often I am always trying to change things up, even if it’s just cutting the vegetables differently…like brunoise. What the heck is that, you ask? It just means tiny diced vegetables. Cute little cubes of veggies a few millimeters wide. How fun!

To start, julienne each vegetable and then turn 90 degrees to dice into tiny cubes. Voilà! That’s brunoise!

I had a bunch of fresh locally grown vegetables at my disposal. I used yellow squash, mushrooms, zucchini, red bell pepper, and onion.

I threw the brunoise vegetables into a hot cast iron skillet over medium heat with a little butter and minced garlic. I sprinkled a tiny bit of salt over them and a generous amount of fresh cracked black pepper. I also added a sprinkling of smoked paprika….it’s one of my new spice kicks I’m on! 😉

While the vegetables are cooking, heat up your cast iron grill over medium high heat. Be sure to use a vegetable or canola oil on the grill pan since it’s going to be very hot.

Next, I drizzled a tiny bit of olive oil on the fresh tilapia and sprinkled with a dash of salt and cracked pepper and a generous amount of fresh thyme leaves. I also dusted the tilapia lightly with smoked paprika…when i get on a spice kick it goes on everything!!!

When the vegetables are about 5 minutes from being done place the fish on the hot grill. Grill on each side for a few minutes until it’s done to your liking and has beautiful grill marks.

Serve a large spoonful of brunoise vegetables on a pretty or odd shaped plate and place a fish filet on top. Gorgeous!


Grilled Tilapia over Brunoise of Provençal Vegetables

Printable Recipe


1/2 sweet onion
1/2 zucchini
1 yellow squash
1 cup fresh mushrooms
1/2 red bell pepper
2 cloves of garlic, minced
2 fresh tilapia (or any white fish) filets
salt and pepper
smoked paprika
olive oil

Julienne each vegetable then turn 90 degrees to cut into tiny cubes or brunoise.

Heat a tablespoon of butter over medium heat in a cast iron skillet and add garlic. Once garlic is fragrant add the rest of the brunoise vegetables. Sprinkle with a dash of salt and fresh cracked pepper. Dust with smoked paprika. Stir occasionally.

Heat a grill pan over medium high heat and spray with cooking spray or brush with canola oil. Drizzle a little olive oil over the tilapia filets and add a dash of salt and pepper as well as a bit of paprika. Add a generous amount of fresh thyme leaves and rub all the seasonings into the fish.

When vegetables are almost done, throw the filets on the hot grill and cook for a few minutes on each side until desired doneness is reached and there are nice grill marks on the fish.

Serve a large spoonful of the vegetables on a plate with a fish filet on top.