Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 ½ cups prediced red onions
• ¼ cup cider vinegar
• 2 teaspoons sugar
• 4 tilapia (snapper or swai) fillets (1 ½ lb; thawed)
• 1 tablespoon fresh cilantro (coarsely chopped)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook 1–2 minutes to soften garlic. Stir in vinegar and sugar; cook 4–6 minutes or until onions are softened.
2. Check fish for bones and place fish in pan (wash hands), moving onions to cover fish. Reduce heat to medium-low; cover and cook about 15 minutes, without turning, and until 145°F (or flesh is opaque and flakes easily).
3. Chop cilantro. Sprinkle over fish before serving.

Ingredients

• 12 oz fresh carrot, broccoli, and cauliflower medley (4 cups)
• 2 tablespoons water
• ¼ cup apricot preserves
• ½ teaspoon minced garlic
• ½ teaspoon chile pepper blend paste

Steps

1. Cut vegetables into same-size pieces; add water and cover. Microwave on HIGH for 2–3 minutes or until broccoli begins to soften.
2. Place remaining ingredients in large sauté pan; cook and stir on medium-high 2–3 minutes or until mixture melts.
3. Stir vegetables into apricot mixture; cook and stir 2–3 minutes or until tender. Serve.