Balsamic Tilapia with Broccoli Pasta

• tilapia filletpatted dry20 oz
• whole-wheat pasta10 oz
• broccoli florets12 oz
• cherry tomatoeshalved8 oz
• red onionthinly sliced1/8 lb
• grated parmesan4 tbsp
• balsamic vinegar4 tsp
• cooking oil4 tsp
• black pepper1/2 tsp
• kosher salt1 tsp

Instructions

1. 1Halve the cherry tomatoes and thinly slice the red onion. Bring a pot of water to a boil, salt it well, and cook the pasta until al dente, starting to taste two minutes before the package time. Add the broccoli during the final three minutes, then drain.
2. 2Pat the tilapia dry and season both sides with kosher salt and black pepper before it meets the pan. Heat the cooking oil in a skillet over medium-high heat and sear the tilapia 3-4 minutes per side, until it flakes easily and the thickest part reads 145°F (63°C). Transfer it to a plate, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Lower the skillet to medium and add the red onion, salting lightly. Cook 2-3 minutes, until translucent and softened. Add the tomatoes and balsamic vinegar and cook 2-3 minutes, until the tomatoes begin to collapse and the sauce is glossy.
4. 4Toss the pasta and broccoli with the tomato mixture and parmesan. Warm 1-2 minutes, until the cheese coats the pasta and the broccoli is crisp-tender, then taste and adjust with salt and pepper. Serve with the tilapia.