Tiliapia with Tomato-Corn Bruschetta

Nutrients per serving (2×2½ inch bar): cal: 297 total fat: 8g, carbs: 42g, fiber: 6g, sugar: 9g, protein: 31g

Tiliapia with Tomato-Corn Bruschetta

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  • Prep Time


  • Total Time


  • Servings



  • 4

    slices of whole-grain italian bread 9each ½-inch thick)

  • 2

    tsp Olive oil

  • 2

    cloves garlic, halved

  • 4

    medium tomatoes, chopped

  • 2

    cups frozen corn, thawed (or fresh corn, cooked)

  • ½

    cup diced basil leaves

  • 5

    kalamate olives, chopped

  • Olive oil cooking spray

  • 4

    4-oz boneless, skinless tilapia fillets

  • ¼

    tsp each kosher salt and fresh ground black pepper


1. Preheat broiler. Brush both sides of bread with olive oil and rub with garlic. Place bread on a baking sheet and broil for 2 minutes, turning once, until lightly browned. Remove from oven and set aside. 2. In a large bowl, combine tomatoes, corn, basil and olive. Finely chop garlic. Mist a medium saute pan with cooking spray. Add garlic and cook on medium until softened, about 1 minute. Stir tomato mixture, add a pinch of salt and ground pepper and heat until warm, 3 to 4 minutes. 3. Sprinkle tilapia with remaining salt and ground pepper. Place tilapia on a baking stone or sheet misted with cooking spray. Broil on high for 10 minutes or until fish flakes easily with fork. 4. Meanwhile, cut bread into bite-sized pieces and place in a large bowl. Pour tomato mixture over bread and toss together. To serve top each tilapia fillet with 1 1/2 cups bread-tomato mixture. Enjoy!


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