Grilled Tilapia with Crispy Kale and Tomatoes
4 fillets tilapia
2 cloves garlic
1 tablespoon olive oil
1 bag chopped kale
1 cup grape tomatoes
¼ red onion, diced
½ a large avocado, diced
Salt and pepper
Step 1: Assemble your ingredients.
Step 2: Put the tilapia in a medium-sized bowl and squeeze juice of half a lime over top of the fish.
Step 3: Mash and chop up the garlic. You want fairly decent sized chunks, none of this measly “minced” business.
Step 4: Take half of the chopped garlic and put it in the bowl with the fish. Season generously with salt and pepper. Turn the fish over until it’s evenly coated in the seasoning, and then set it aside
Step 5: Put the oil large frying pan over medium heat, and then add the kale. Stir in the remaining garlic, and season with salt and pepper. Continue to cook the mixture, stirring often, until the kale is wilted and starts to get crispy, and the chunks of garlic start to crisp up as well; set mixture aside.
Step 6: Preheat the grill to medium heat. Get ‘er nice and toasty.Place the fish on the grill, and cook until almost opaque; turn over, and cook until completely opaque, and cooked through.
Step 7: Chop up the tomatoes, yo! Place the onion, tomatoes, and avocado in a medium bowl. Add the juice from the other half of the lime (saving a bit, to finish), and mix.That looks good. Hey, everybody! Come see how good it looks!
Step 8: When the tilapia is cooked, assemble your dish! First, place each fillet on a bed of the crispy kale.
Step 9: Admire your fishy magnificence and enjoy.