Balsamic Bruschetta Tilapia

It's finally getting warm here in the northeast and I am so happy to see farm fresh produce in the grocery store & at the farmers markets. I absolutely love tomatoes & this is a pretty good time for this. Try this delicious bruschetta tilapia for a fresh summer dinner, you won't regret it! 

If you don't prefer tilapia, you can easily substitute any other light flavored white fish.

2 Tilapia Fillets
Garlic Powder
2 lbs Campari tomatoes (or any of your favorite tomatoes)
2 Tbsp chopped fresh basil
2 Cloves Garlic, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt & Pepper to taste
*Optional - Parmesan Cheese

1. Season Tilapia with salt, pepper & garlic powder then rub with olive oil & bake @ 350 for 20 - 25 minutes. While the tilapia is baking prepare the bruschetta.

2. In a bowl, toss together diced tomatoes, minced garlic, chopped fresh basil, 1 tablespoon of olive oil & 1 tablespoon of balsamic vinegar. Season with salt & pepper. Set aside until tilapia is cooked.

3.
Balsamic Reduction
1 cup balsamic vinegar
1 tablespoon maple syrup

Heat balsamic vinegar over medium-low heat until a boil. Simmer uncovered for 20 minutes or until the vinegar’s consistency becomes syrupy. Once you get to about 18 minutes, watch carefully! There’s a fine line between syrupy and way too thick. If you cook it too much it will become too thick and you won’t be able to pour… or serve it. Remove from heat and stir in maple syrup.

4. When the tilapia is cooked, top it with your bruschetta. If your bruschetta is cold or you would like it warmer than room temperatre put your fish back in the oven for another minute. Just long enough to warm the tomatoes. Drizzle with your balsamic reduction and it's ready to enjoy. I love to serve toasted bread along side this. :) You can also top this with a touch of parmesan cheese to add a little more flair.