Tuesday, April 20, 2010

Tilapia and veggies...

I can't seem to get enough sundried tomatoes lately. This recipe just uses them as a topping on the fish, but you could also make this into a scrumptious salad. Fill a bowl full of spinach and mixed greens, top with warm tilapia fillet and sundried tomato/onion mixture, cut up some avocado in there and mix together. You've got one tasty salad...

3 large Tilapia fillets, about 5-6 oz each
1/2 cup chopped sundried tomatoes, in oil
1 medium white onion, sliced thin
2 Teaspoon chopped garlic
Cajun seasoning or sea salt
2 Tablespoon olive oil, divided
1 large bunch of collard greens, chopped
1/4 head of red cabbage, in 1/4inch slices
Sea salt and pepper

Heat 1 Tablespoon of the olive oil in a large saute pan over medium heat. Add in the garlic, onions and sundried tomatoes. Let cook until the onions soften and the sundried tomatoes are starting to give off their scrumptious scent. Sprinkle the tilapia fillets either with sea salt or cajun seasoning (I think all fish is good with cajun seasoning on it...) and add them into the pan with the onions and tomatoes, pushing the onions and tomatoes off to the side of the pan so that the fish gets direct heat. Continue cooking for about 3-4 minutes and flip the fillets. Cook another few minutes just until opaque all the way through, another 3 minutes or so depending on the thickness of your fish.

While the fish is cooking, heat the other Tablespoon olive oil in a large soup pot or stir-fry pan (just a pan that is large and deep enough to stir the veggies around in). Add in the cabbage and a sprinkle of sea salt and pepper. Cook for a minute or two, then add in the collard greens along with a splash of water. Cover and continue to cook until the collard greens are done, about 8-10 minutes.

Fill one side of your plate with veggies and the other with a tilapia fillet. Top with ample sundried tomatoes and onions, and enjoy. If you need more fat in this meal it wouldn't hurt to add a side of avocado :).

Serves three.

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