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Looking for a fish dish to please the adults and the kids at your next dinner party? Cooking for a group can be a challenge, especially when there are picky little palettes to consider. This summer, I used some great, colorful veggies from the garden to enhance a mild fish and had an instant hit.

Place a Tilapia fillet on a piece of aluminum foil and sprinkle with olive oil, salt and pepper. Slice a zucchini length-wise and center it on the fish. Sprinkle the zucchini with olive oil, salt and pepper. Close the aluminum foil and grill until the fish is tender and flaky.

When ready to serve, place fish on a bed of wild rice and cover with fresh salsa, cannelini beans and cilantro. For the kids in the group, serve the salsa in 3 or 4 tortilla scoops chips with the rice on the side (you wouldn't want their food to be touching each other, ewww!).

This meal is light and delicate and is lovely paired with a glass of Kendall Jackson Sauvignon Blanc. It is crisp and clean, without too much oak to compete with the flavors in the fish. If you a re feeling especially festive, Crystalino Sparkling Wine is a great, value-priced option. It is dry and refreshing and pairs nicely with the Tilapia.

Learn more about this author, Carol Schierlmann.
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