Cilantro Salsa Tilapia with Roasted Vegetables

August 7, 2013

I wish I could blog all day!! But…. I work during the day and cook, clean, relax during my nights at home. Can I still use the excuse that I recently moved? I didn’t think so. I’m going to get better at this, I promise. For those of you looking for instant gratification until I get my sh*t together… visit my instagram page. There is never a dull moment over there.
So, yes… it has taken me a week to get this one of the blog. Like I said, I’m going to get better.
I am almost always in the mood for fish. This day I chose to cook Tilapia. Make sure to ask your local market if the specific fish contains any bones. There is nothing worse than a surprise mouthful of bones while you are trying to enjoy your home cooked meal . Luckily, these filets had zero bones.
I quickly skimmed through my Tosca Reno cook book to find more ideas other than just plain seasoned fish when I came across a fun recipe; giving this fish a Mexican spin (I am a Garcia after all). I changed it up a bit and it came out so delicious. Paired well with roasted squash, zucchini, and sweet potatoes that I topped with plain Greek yogurt. 
A quick dinner recipe that will leave you satisfied and feeling healthy!
 
Ingredients
2 Tilapia filets
3/4 chopped red onion
3/4 chopped white onion
1/2 chopped red bell pepper
1 tbsp. chopped fresh cilantro
salt and pepper to taste
 
Directions
Chop all ingredients and mix together in a small bowl. Add half mixture to each filet. Cook for 20 minutes on 350 degrees.
Enjoy!

 
xo!
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