Pan-Fried Tilapia and Brussel Sprouts

Pan-Fried Tilapia and Brussels Sprouts w/ Balsamic Glaze
Serves 4

8 tilapia fillets, approximately 3 ounces each
1 tablespoon olive oil, divided
Seasoning of your choice (I used Penzey’s Sunny Spain.)

1.  Heat non-stick skillet over med-high heat. Add half the olive oil.
2.  Carefully place four tilapia fillets in skillet, season. Flip after 1-2 minutes. Remove from heat and keep warm.

Nutritional data:
Calories:         142
Fat:                 5.8g
Sat fat:            1.1g
Chol:                62mg
Sodium:            34mg
Carbs:                0g
Fiber:                 0g
Protein:         22.5g

Brussels Sprouts w/ Balsamic Glaze
Serve 4
1 pound fresh Brussels sprouts, halved
1 clove garlic, crushed and minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Black pepper

1.  Heat non-stick skillet over med-high heat. Add the olive oil and Brussels sprouts.
2.  Toss occasionally until beginning to brown.
3.  Add garlic and balsamic vinegar.  Cook until it is reduced by half.
4.  Season with black pepper.

Nutritional data:
Calories:         88
Fat:               3.5g
Sat fat:          0.5g
Chol:               0mg
Sodium:      18.7mg
Carbs:         10.4g
Fiber:            3.1g
Protein:         3.4g

Posted in Balsamic, Brussels Sprouts, Cookbook, Fish, Tilapia