Being that the wedding is less than 3 months away, Ryan and I have just realized that we need to eat healthier for our beach bodies. The “big day” felt like it was so far away that we kept thinking, “I’ll work out tomorrow” or “I’ll start eating healthy on Monday”. Tonight I decided to tackle my new years cooking resolution with this recipe and it left us feeling full and satisfied. The fish is full of subtle spicy flavor that speaks to the sweetness of the crunchy veggies. Did I mention that it takes less than 10 minutes to make?
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon red cayenne pepper
1/4 teaspoon salt
2 tilapia filets
2 teaspoons olive oil
Sauteed Corn and Cherry Tomato Salsa
1 teaspoon olive oil
1 tablespoon butter
1 garlic clove, minced
2 cups corn (either canned or fresh off the cob)
1 cup cherry tomatoes, quarted (about 15)
about 1/3 cup chopped green pepper
about 1/3 cup chopped red onion
salt and pepper to taste
1. Mix tilapia spice mixture in a bowl, and sprinkle over both sides of filets. In a 12″ frying pan, heat 2 teaspoons olive oil and fry for 3 minutes on each side.
2. While the tilapia is cooking, heat 1 teaspoon oil and 1 teaspoon butter in a seperate frying pan. Add garlic, onions, and pepper and sauté until softened, about 2-3 minutes. Add the corn and sauté until heated through. Add the tomatoes and cook about 1 minute until they are softened.
3. Enjoy by adding salsa on top of tilapia filets!