Lunch: Tilapia with Oranges, Tomatoes and Toasted Garlic

Recipe by Woman's Day Kitchen For a lighter take on winter cooking, try this bright-tasting fish dish. Sautéing the tomatoes (the grape variety are best in colder months) and orange slices bring out the sweetness of both, and the combo pairs terrifically

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Ingredients

1/2 c. whole-wheat couscous
1 large orange
3 tsp. olive oil
4 small tilapia fillets (about 1 1/2 lb)
Kosher salt and pepper
2 clove garlic
1 1/2 piece fresh ginger
1 pt. cherry tomatoes
2 scallions

Instructions

Cook the couscous according to package directions. Cut away the peel and white pith of the orange. Working over a bowl, cut the orange into segments, adding them to the bowl along with any juices.
Meanwhile, heat 1 tsp oil in a nonstick skillet over medium heat. Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Add the garlic and ginger and cook, stirring occasionally, until golden brown, about 1 minute. Add the tomatoes and cook, tossing occasionally, until beginning to break down, about 3 minutes. Add the oranges and any juices and gently toss to heat through. Serve with the tilapia and couscous and sprinkle with the scallions.

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