Grilled Tilapia with Kale and Tomato
Course
Main Dish
Cuisine
Gluten-free
Servings
2
Servings
2
Ingredients
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
Instructions
Mix seasonings, salt and pepper in a small bowl. Season both sides of tilapia fillets and set aside.
Heat the oil over medium heat in a large skillet.
Add garlic and kale and cook for 2 minutes, stirring frequently.
Put tilapia fillets on top of kale and garlic mixture. Cook covered for 2 minutes.
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.
Place fish, kale and tomatoes on a plate and serve. Enjoy! Optional: This is great served over rice or quinoa.
Grilled Tilapia with Kale and Tomato
Print Recipe
Course
Main Dish
Cuisine
Gluten-free
Servings
2
Servings
2
Ingredients
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
Servings:
Units:
Metric
US Imperial
Instructions
Mix seasonings, salt and pepper in a small bowl. Season both sides of tilapia fillets and set aside.
Heat the oil over medium heat in a large skillet.
Add garlic and kale and cook for 2 minutes, stirring frequently.
Put tilapia fillets on top of kale and garlic mixture. Cook covered for 2 minutes.
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.
Place fish, kale and tomatoes on a plate and serve. Enjoy! Optional: This is great served over rice or quinoa.
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