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!
- 1/4 c water
- 1/2 small onion cut into slivers
- 2 c baby spinach
- 2 tsp garlic minced
- 1/2 yellow squash cut into rounds then halved
- 2 tilapia filets about four ounces each
- 1 c salsa verde
- Salt and pepper to taste
- 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.
- At this point it should be REALLY watery. Remove the cover and allow it to simmer on low heat about 5 minutes.
- Serve immediately or transfer to a container if taking it for lunch. It's that easy!