As I mentioned before, sometimes being a single lady means eating the same meal over and over and over again until all of the ingredients are gone. So if you have a couple leftover tilapia filets in your freezer, as Becca and I did, you make it work. And if it is warm enough to eat outside, you grill.
On the menu:
Grilled tilapia with pico de gallo
Roasted broccoli with lemon
Corn chips! (optional… obviously)
2 tilapia filets*
2 Tbsp olive oil
salt and pepper to taste
Brush filets with olive oil. Sprinkle with salt and pepper. Grill on a gas grill (or a grill pan if weather, sadly, does not permit) over medium heat for 6 minutes on each side. If your filets are thicker than 1/2 an inch, you may need an extra 2 minutes on each side.
*You can substitute any mild white fish for tilapia here
Pico de gallo (this recipe will leave you with extra, perfect for eggs the next morning or as an accompaniment to late night chip-dipping… ain’t no shame)
4 plum tomatoes, chopped
1/4 small white onion, chopped
1/4 cup chopped cilantro (more or less depending on taste)
1-2 jalepenos, chopped (more or less depending on taste)
2 Tbsp lime juice, or the juice from half a lime
salt to taste
Mix together all ingredients. Let sit for at least 2 hours before serving. Plate tilapia filets and spoon pico de gallo over the top.
NOTE: Can we talk about how healthy this meal is for a second? There isn’t a drop of heavy cream OR butter in it, and only 2 tiny little tablespoons of oil. Don’t worry. I ate a Little Debbie Oatmeal Cream Pie for dessert to negate all the vitamins and nutrients I obtained during the main course. Nutritional balance is the priority of my life.