So for dinner last night, I made a delicious, healthy meal of tilapia and veggies.  It was super easy and basically the only work was cutting stuff up!  Since I was only cooking for my mom, we’ll have a lot of leftovers, but we both decided we’re okay with that since we liked the meal so much!  We both love tilapia since it’s so easy to cook, so this is a great go-to recipe.  I got the inspiration for the recipe here.

Tilapia and Veggies

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

1 zucchini, diced

3 celery stalks, diced

2 garlic cloves, minced

One 14.5 ounce can diced tomatoes, undrained

1/2 teaspoon paprika

pinch of salt and pepper

1 bay leaf

1 pound of tilapia, cut into 1″ chunks

1/4 cup cold water

1 teaspoon cornstarch

Directions:

– In a large skillet, cook onion, celery, zucchini, and garlic in olive oil over medium heat until tender – about 5 minutes. (Make sure to use a large skillet, because there are a lot of veggies!  I made the mistake of using a smaller one and it took longer to cook and wasn’t as even.

– Stir in undrained tomatoes, salt, paprika, pepper, and bay leaf. Bring to boil; reduce heat. Cover and simmer for 15 minutes.

– Discard bay leaf. In a small bowl stir together water and cornstarch.

– Stir cornstarch mixture and fish into tomato mixture. Simmer over low heat 5-7 minutes or until thickened and fish flakes easily with a fork.

This ended up making about 6 servings.  I served it over brown rice and it was delicious!  The rice absorbed all the flavors of the sauce and tasted great.  Since I used a medium and not large skillet, it ended up taking about 45 minutes, but with a larger skillet, the veggies would take less time to cook.

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