Tilapia with yellow and red lime tomato salsa and basmati. No run today.

Today I did not run, I have a big race called the Pikes Peak Ascent on Saturday, so even though I am as always several days before a race practically pacing back and forth with nerves about it, I am also loving indulging in pasta and breads and cinnamon rolls and whatever else I want for the week:)
Tonight, as I had no company to enjoy dinner with, I made a delicious suprisingly really easy meal. After a small appetizer of sharp cheese with mangos and a glass of cheap malbec wine, I found I was quite hungry and didn't want to take a long time to cook. So I stood in front of the fridge, than the freezer, than the fridge surveying the possibilities for about 5 minutes (enjoying the cool air I must say).
I settled on frozen fish from the freezer. In this case really inexpensive Tilapia a white very light versatile fish. I let the fish thaw while I threw some basmati rice on the stove. Basmati is easy to cook because it needs alot of water so you don't really need to measure your rice or water, its just approximately 6 parts water to 1 part rice. Than I roughly chopped some yellow tomato, red tomato I had left over, 1/2 a very small red onion (make sure the onion is really fresh preferably from the farmers market), fresh cilantro, and 2 cloves minced fresh garlic together. Stir these ingredients in a bowl with a bit of olive oil, balsamic, salt, and jalapenos. I than sauteed the fish in medium high heat olive oil with salt, pepper and fresh lime juice. Scoop the rice on the plate with the fish and than spoon the salsa on top of both with a few fresh slices of avocado and than a squeeze of the lime wedge.
It was really colorful, took me about 20 minutes at most, cost me about $4.00 and also made me feel good.