Ingredients
- For the tilapia fillets:
- 4 tilapia fillets (thawed if frozen)
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- Pinch of salt and black pepper
- For the bruschetta:
- 2 cups tomatoes, chopped
- 1/2 cup red onion, chopped
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- 2 Tbsp fresh basil, julienne sliced
- 1 Tbsp extra virgin olive oil
- Pinch of salt and pepper
How to make it
- Thaw tilapia if frozen.
- In a small bowl or baking dish, combine tilapia fillets, lemon juice, 2 cloves minced garlic, olive oil, and a pinch of salt and pepper. Rub tilapia with hands or a fork to combine.
- Wash and chop red onion. Set aside in a small bowl.
- Wash and chop tomatoes. Add to a medium bowl along with balsamic vinegar, 1 clove minced garlic, and a pinch of salt and pepper.
- In a large non-stick saute pan over medium-high heat, add a drizzle of olive oil and give the pan a swirl. Add tilapia fillets and cook approximately 3 minutes per side or until cooked through. Once tilapia is cooked, add to a plate and set aside.
- Add red onions to same saute pan and cook until softened (~3-5 minutes), using a spoon or spatula to stir. Add tomato mixture to onions and saute until tomatoes are soft and heated through (another 3-5 minutes), stirring occasionally. Turn off heat.
- Wash and slice fresh basil, then add on top of bruschetta mixture.
- To serve, top tilapia fillets with sauteed bruschetta. Enjoy!