Grilled Tilapia with Tomatoes and Kale

By mahto

Ingredients

• 1 (4-oz.) raw tilapia fillet
• 1/2 tsp. Italian Seasoning Blend (recipe below)
• Nonstick cooking spray
• 1 clove garlic, finely chopped
• 2 1/2 cups chopped fresh kale
• 1 1/2 cups cherry tomatoes, cut in half (or 2 medium tomatoes, chopped)
• 1 tsp. extra-virgin olive oil
• Italian Seasoning Blend
• 4 Tbsp. dried parsley, crushed
• 4 tsp. dried onion flakes
• 2 tsp. dried basil, crushed
• 1 tsp. ground oregano
• 1 tsp. ground thyme
• 1 tsp. garlic powder
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper
• Place all ingredients in a medium bowl; mix well.

Preparation

Step 1

Season both sides of tilapia with Italian Seasoning; set aside.
Heat large nonstick skillet, lightly coated with spray, over medium heat.
Add garlic and kale; cook, stirring frequently, for 1 to 2 minutes.
Place tilapia fillet on top of kale mixture; cook, covered, for 1 minute.
Gently turn tilapia over. Top with tomatoes; cook for 3 to 4 minutes, or until tilapia is cooked through and flakes easily when tested with a fork.
Place kale, tilapia, and tomatoes on a serving plate; drizzle with oil

Calories
279