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Tilapia Verde

I’m literally eating this beautiful tilapa dish as I type. I don’t routinely upload recipes this quickly after sharing them (read: don’t go getting spoiled) but I figured since it’s a quiet day and I have the time, why not?

This dish started with me having a random assortment of vegetable-type stuff to use up. A few days ago I sacrificed two zucchinis and an eggplant to my co-worker’s compost pile. While I’m glad they will still get good use, that hurt my heart!

Now I feel especially passionate about using up my veggies since I read this statistic in Women’s Health Magazine.

I also needed something quick to prepare. On Tuesdays and Thursdays I go to a 5:45 a.m. weight lifting class which lasts an hour. In order to get the divas to school on time I must leave by 7:20 a.m. So, this morning (having not prepped anything for today) I had to get back from the gym from a class that ends at 6:45, get un-grossified, dressed, make sure they are un-grossified and dressed, and get us all out the door in 35 minutes. Oh…and make lunch.

So this is to say if I could pull off that feat with a great lunch, I have confidence in the rest of you!

Tilapia Verde
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    Tilapia Verde
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      Ingredients
      Servings:
      Instructions
      1. Set a nonstick skillet over medium heat and add water. On top of it add all the veggies and garlic. Top with fish, salsa, and salt and pepper. Cover.
      2. At this point it should be REALLY watery. Remove the cover and allow it to simmer on low heat about 5 minutes.
      3. Serve immediately or transfer to a container if taking it for lunch. It's that easy!
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