Tilapia with Citrus Salsa and Sauteed Vegetable Medley

Tilapia recipe adapted from Clean Eating

We are very much enjoying the warm, spring weather. There's nothing quite like eating a colorful meal with fresh fruit and vegetables outside on our porch. We look forward to many more evenings like this one when summer comes.

Ingredients

For the tilapia:

• 2, 4 oz. tilapia fillets
• 1 tbsp. olive oil

For the salsa:

• 1 orange, peeled with membrane removed
• 1 avocado, diced
• 1/3 cup chopped red onion
• 1 green onion
• 1/2 lime, for juice
• salt and pepper, to taste

For the vegetable medley:

• 1 tbsp. olive oil
• 1 garlic clove, minced
• 1/2 red onion, chopped
• 2 zucchini, sliced
• 1 cup okra
• 1 cup grape tomatoes, halved

Directions:

In a bowl, combine salsa ingredients and mix gently. In a medium skillet, heat 1 tbsp. of olive oil over medium-high heat until hot. Then reduce heat to medium-low and saute tilapia for 3-5 minutes or until browned and cooked through.

While tilapia is cooking, heat another tbsp. of olive oil in a large skillet on medium-high heat. Once hot, add onion and garlic and saute until onion is soft. Then add zucchini and okra and continue to saute to desired tenderness. Lastly, add tomatoes and saute for another minute or two.

Once cooked, remove tilapia from heat and top with salsa. Serve the sauteed vegetable medley on the side.

Yield: 2 servings