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Healthy Cooking Demo - Tilapia with Summer Vegetables
1 Tbsp Olive Oil
2 ½ cups Red Onion, chopped
1 ½ lbs Plum Tomatoes, diced
6 oz. Zucchini, diced
2/3 cup Frozen Corn, thawed
5 Tbsp Basil
3 Tbsp Parsley, chopped
4 fillets Tilapia, 6 oz. fillets
1 Tbsp Lime Juice
- Heat oil in a large non-stick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons of basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
- Add tilapia fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle with lime juice.
- Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.
Yield: 4 (6 oz.) servings Per serving: 320 Calories; 8 g Fat