What's Cooking Wednesday - Tilapia over Kale and Tomato 

INGREDIENTS (to serve 4)

• 4 tilapia fillets
• 2 TBSP olive oil
• 1 tsp lemon juice
• 1/4 C cooking sherry
• Preferred seasoning for fish (dry rub of herbs and spcies of your choice)
• 8 C kale
• 2 C chopped tomatoes
• 2 TBSP minced garlic
• 1 TBSP capers

1.  Rub the fish fillets with the seasoning of your choice (I use a seafood rub I find at Fresh Market).  Cook the tilapia fillets (until no longer transparent) in 1 TBSP of the olive oil, the lemon juice, and the cooking sherry in large pan or skillet.  

2.  While the fish is cooking, heat a large skillet or pan with the remaining 1 TBSP of olive oil and garlic.  Add the kale, tomatoes, and capers.  Cook until kale is more tender and turns a darker green.  (You can use canned tomatoes for convenience but not as healthy as fresh!)

3.  Serve the fish over the kale and tomato salad!  Enjoy this nutrient dense, low fat and calorie meal!