Tilapia with tomato avocado corn salsa served with whole wheat veggie pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lb Tilapia about 10 fish pieces.Ground Ginger1/2 cup Lemon JuiceCorn Tomato Avacado Salsa:1 cup cooked corn1 cup cut up cherry tomatoes1 avocado cut into small pieces1/4 cup cilantro1 T Balsamic Vinegar1/8 t salt1 t fresh salsaWhole Wheat Veggie Pasta:1 box whole wheat fettacini1 eggplant cut into 1 inch square pieces, salt then rinse and drain1 t capers1/2 box of whole cherry tomatoes1/2 onion diced1 clove garlic1 bag spinach1 cup red wine1 T Olive oil
Marinate Fish while cooking pasta. Salsa can be made ahead and refrigerated while cooking dinner.
Pasta:
Boil and cook pasta in water with optional olive oil.
Heat olive oil in large pan. Add cherry tomatoes and then eggplant on top. Let cook for 5 min then stir, add in wine and cook for another 5 min. Add in Onion, garlic and capers and let cook until eggplant is tender and the skin on the tomatoes has wrinkled. Add bag of spinach and a little water if dry. Cover and steam for 2min, stir then let spinach cook down.
Combine veggies with pasta.
Corn salsa:
Add tomatoes to bowl with balsamic vinegar, add corn, salsa and cilantro and mix. Add avocado and mix by hand gently. Add a little salt and pepper to taste.
Fish:
Wash fish and place in bowl, add lemon juice and ginger, turn and coat. Let sit while cooking pasta. Place fish in pan and pour the marinade over. Let cook for 5-10min until flaky.
Serve:
On plate place 1 fish and 2 spoons of salsa on top. Serve aside 1 cup of pasta mix.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAH2119.
Pasta:
Boil and cook pasta in water with optional olive oil.
Heat olive oil in large pan. Add cherry tomatoes and then eggplant on top. Let cook for 5 min then stir, add in wine and cook for another 5 min. Add in Onion, garlic and capers and let cook until eggplant is tender and the skin on the tomatoes has wrinkled. Add bag of spinach and a little water if dry. Cover and steam for 2min, stir then let spinach cook down.
Combine veggies with pasta.
Corn salsa:
Add tomatoes to bowl with balsamic vinegar, add corn, salsa and cilantro and mix. Add avocado and mix by hand gently. Add a little salt and pepper to taste.
Fish:
Wash fish and place in bowl, add lemon juice and ginger, turn and coat. Let sit while cooking pasta. Place fish in pan and pour the marinade over. Let cook for 5-10min until flaky.
Serve:
On plate place 1 fish and 2 spoons of salsa on top. Serve aside 1 cup of pasta mix.
Number of Servings: 10
Recipe submitted by SparkPeople user SARAH2119.
Nutritional Info Amount Per Serving
- Calories: 270.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 63.4 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 7.7 g
- Protein: 24.5 g
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