Grilled Tilapia with Kale and Tomato
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  • CourseMain Dish
  • CuisineGluten-free
  • 2 raw tilapia filets (6 oz)
  • 2 clove garlic, minced
  • 2 tsp extra virgin olive oil
  • 5 1/2 cups kale, coarsley chopped
  • 4 tomatoes, diced
  • 1/2 tsp dried parsley
  • 1/2 tsp ground oregano
  • 1/2 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  1. Mix seasonings, salt and pepper in a small bowl. Season both sides of tilapia fillets and set aside.
  2. Heat the oil over medium heat in a large skillet.
  3. Add garlic and kale and cook for 2 minutes, stirring frequently.
  4. Put tilapia fillets on top of kale and garlic mixture. Cook covered for 2 minutes.
  5. Turn the tilapia over. Top with diced tomatoes and cook for 4-5 minutes, or until the fillets are cooked through and the fish flakes easily.
  6. Place fish, kale and tomatoes on a plate and serve. Enjoy! Optional: This is great served over rice or quinoa.
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