Glory hallelujah! Eating heathy just became a lot easier (and tastier!) after introducing this Spicy Tilapia with Watermelon Pico into our dinner rotation. Easy to prepare, delicious and the epitome of summer fare.
Sign me up!
Healthy eating has never been my jam. I’d much rather focus on portion control than deprive myself of the foods I love so much (like this tomato and ricotta pasta). That’s always been the way I’ve kept my five-foot frame relatively trim in the years post high school when I could down an entire small pizza or eat McDonald’s cheeseburgers every day and not gain a pound.
However, since having my second baby, portion control is unfortunately no longer an option, as I seem to have acquired a bottomless stomach that never reaches its limit.
I blame nursing for this disturbing event.
So, healthy eating it is!
In my quest for healthy eating, I vowed to never consume a meal that isn’t something I’d eat on a normal day, so I’ve been pushing myself to come up with meals that scream, “I’m pretty!” and “Not boring!” rather than force grilled chicken breasts and steamed veggies down my throat day after day.
This Spicy Tilapia is just that. It’s absolutely stunning to look at, has a fiery kick in both the tilapia itself and the pico, that make it anything but boring, and with the addition of a super easy rice pilaf, it fills me up until my requisite before-bedtime dark chocolate peanut butter cup.
Also, it only dirties up two dishes, which I love, and is broiled in the oven keeping my stove squeaky clean in the process. As a person who habitually makes a colossal in the kitchen, this major.
And! (Gosh there’s so many things I love of this meal.) It’s cheap. Tilapia is ridiculously inexpensive and if you get it at Aldi, like I did, it’s like $4.99 cheap for four large filets.
I’ve talked about blackening seasoning probably a million times, and it’s something I use ALL THE TIME, it gives protein so much flavor without the addition of fat or calories, so it’s something I’m always sprinkling over chicken and fish before cooking. This version is pretty straightforward with lots of garlic powder, paprika, onion powder, oregano (you could sub out Italian seasoning), chopped cilantro and plenty of salt.
Once the tilapia goes under the broiler, the pico is quickly throw together with diced tomato, watermelon, onion, and garlic. I add in grated garlic, plenty of spicy jalapeño, lime juice and salt to finish it off.
I meant to sprinkle the top with crumbled feta cheese, and didn’t realize I left it out until I was editing photos and had an Oprah-like “aha” moment, so I highly recommend doing do.
Also not pictured, a crazy easy rice pilaf to go underneath the fish and catch all the zippy lime juice and spicy blackening seasoning that trickles down from the tilapia.
I just toast a handful of broken whole-wheat spaghetti in a tiny bit of butter, onion and garlic and then cook brown jasmine rice as directed on the package and with the addition of garlic powder, some lime juice and chopped cilantro at the end. If I have them on hand, toasted pine nuts as well.
We served this with a big green salad, and felt extremely good about ourselves at the end of our meal .
Spicy Tilapia with Watermelon Pico
Eating heathy just became a lot easier (and tastier!) after introducing this Spicy Tilapia with Watermelon Pico into our dinner rotation. Easy to prepare, delicious and the epitome of summer fare.
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 4 tilapia filets
- 1 cup diced tomato
- 1/2 cup diced watermelon
- 1 small jalapeno, finely diced
- 1/4 cup diced onion
- 1 large garlic clove, grated
- 1 1/2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta (optional)
Preheat oven to broil. Spray a large baking sheet with non-stick cooking spray.
Mix garlic powder, paprika, onion powder, oregano, cayenne and salt together in a small bowl. Place tilapia on baking sheet. Sprinkle evenly with seasoning. Broil until blackened and cooked through, about 5-6 minutes.
While the fish cooks, mix tomatoes, watermelon, jalapeño, onion, garlic, lime juice, and cilantro together in a medium bowl. Season to taste with salt and pepper. Serve over tilapia. If using, sprinkle feta on top.