Wish I could swm like a fish and a FANATASTIC Tilapia recipe

So...here is the deal...I am training for a half marathon and a couple triathlons, which are scheduled starting in May.  I got the running down, I got the biking, but this swimming thing is going to be the kicker.  It's not that I can't swim, but I feel like I am wasting so much energy with my breathing, and kicking, that I feel like I am always gasping for air when I am doing laps.  Maybe I am swimming wrong, who knows, but I will keep training and hopefully it will get easier with time.  If you have any helpful swimming tips, do share please!

 In other business, last night's supper was a GOODIE!  Husband and 4 year old kid approved (judging by their clean plates) I can't wait for the leftovers at lunch...

Tilapia with Tomato-Corn Bruschetta
 -4 slices of whole grain Italian Bread(1/2 inch thick)
 -2 tsp olive oil
 -2 cloves of garlic halved
 -2 tomatoes , chopped
 -2 cups frozen corn, thawed
-1/2 cup diced basil leaves, and fresh does taste better
 -Olives, chopped( I am not a huge fan of olives so I just chopped up about 5
 -Olive Oil cooking spray
 -4-4oz boneless, skinless, tilapia fillets
-Salt and Pepper to taste

1. Preheat broiler.  Brush both sides of bread with oil and rub with garlic. Place bread on baking sheet and broil for about 2 minutes, maybe less, turning once, until lightly browned.  Remove from oven and set aside.
2. In a large bowl, combine tomatoes, corn, basil and olives. Finely chop garlic.  Mist a medium sized saute pan with olive oil.  Add garlic and cook on medium till softened, about 1 minute.  Stir in tomato mixture and heat until warm.
3. Place tilapia on a baking stone or sheet misted with cooking spray.  Broil on high for 10 minutes or until flakes easily with fork.
4. While the fish is cooking, cut bread into bite sized pieces and place in large bowl.  Pour tomato mixture over bread and toss together.  Sprinkle with salt and pepper.

To serve:  Place 1 1/2 cups bread-tomato mixture over top of each tilapia fillet and enjoy


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