Broiled Tilapia with Bean, Potato and Olive Salad

The secret ingredient in this meal is the finely chopped olives which act like salt. A little goes a long way and adds tons of flavor and[ pop.]

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 2 cups frozen or dry brown rice
  • 1/2 pound small new potatoes, cut into 1/4-inch rounds
  • 1 pound mixed beans (yellow and green), trimmed and cut into 1-inch pieces
  • 1 red bell pepper, cut into thin strips
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh parsley and/or basil
  • 2 tablespoons lemon juice (about 1 lemon), plus wedges for serving
  • 1 teaspoon Dijon mustard
  • 6 pitted kalamata olives, finely chopped
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons whole wheat breadcrumbs
  • 1/4 teaspoon paprika
  • Four 6- to 7-ounce tilapia fillets
  • 2 cups fresh berries, for serving
  • Four 6-ounce glasses reduced-fat milk, for serving
Directions

Cook the brown rice according to the package instructions and keep warm.

Bring a large, covered pot of water to a boil. Add the potatoes and simmer until they just become tender, 6 to 8 minutes. Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more. Drain and rinse in cold water, then shake dry.

Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper. Add the cooked vegetables and toss together. Set aside.

Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil. Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika. Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper. Broil the fish until it starts to turn opaque, 3 to 4 minutes. Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes. (Be sure to keep an eye on the fish as the breadcrumbs can burn quickly.)

Divide the fish, bean-potato salad and rice among four dinner plates. Serve with lemon wedges, berries and milk.

Per serving: Calories 600; Fat 20 g (Saturated 5 g, 7.5 percent); Cholesterol 100 mg; Sodium 680 mg; Carbohydrate 62 g; Protein 48 g; Fiber 11 g; Sugar 17 g

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