Tilapia with Kale and Tomatoes
/Seafood is good for you. So is kale.
Often the excuse that I hear for people not eating either of these this is because they either don’t know how to prepare it, or that it takes too much time. This recipe busts both excuses and is a nice, easy, entry-level recipe to both Kale and fish! As long as you like tomatoes, you’re golden! Oh… and did I mention it’s super quick and easy?
Another reason I love this recipe is that it’s an easy “every night” recipe. Since I currently live alone I tend to eat the same thing for a week so I don’t waste food. Frozen tilapia (okay, I know- not necessarily the “best” option, but it’s certainly the most convenient… and sometimes convenience wins.), garlic, and a couple cans of diced tomatoes are easy to keep around the house, and extra virgin olive-oil is a cupboard staple, so to make this easy recipe all you have to pick up is a bag of kale. It’s that easy.
Oh, and did I mention that this recipe is easy? In fact, I probably could have made dinner quicker than it is taking me to type this blog up right now. Hmmm… speaking of… fish and kale anyone?
Tilapia with Kale and Tomatoes
1 6oz raw Tilapia fillet
1 pinch sea salt (optional)
Ground black pepper (to taste, optional)
1 tsp extra virgin olive-oil
1/2 clove garlic, finely chopped
2 cups chopped, fresh kale
1/2 cup canned diced tomatoes, with juice
1. Season both sides of tilapia with salt and pepper if desired, set aside
2. Heat oil in large skillet over medium heat
3. Add garlic & kale; cook, stirring frequently, for 1 minute
4. Add tomatoes (with juice); bring to a boil. Reduce to low heat
5. Place tilapia fillet on top of kale mixture; cook, covered, for 1 minute. 6. Gently turn tilapia over and cook for 2-3 minutes, or until tilapia flakes easily when tested with a fork
7. Remove from heat and serve
This recipe is borrowed with love from the Focus T-25 Nutrition Guide!