Tiliapia with Tomato-Corn Bruschetta

By á-42947

Nutrients per serving (2×21/2 inch bar): cal: 297 total fat: 8g, carbs: 42g, fiber: 6g, sugar: 9g, protein: 31g

Ingredients

• 4 slices of whole-grain italian bread 9each 1/2-inch thick)
• 2 tsp Olive oil
• 2 cloves garlic, halved
• 4 medium tomatoes, chopped
• 2 cups frozen corn, thawed (or fresh corn, cooked)
• 1/2 cup diced basil leaves
• 5 kalamate olives, chopped
• Olive oil cooking spray
• 4 4-oz boneless, skinless tilapia fillets
• 1/4 tsp each kosher salt and fresh ground black pepper

Details

Preparation time 10mins
Cooking time 20mins
Adapted from cleaneatingmag.com

Preparation

Step 1

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!