Thursday, 6 June 2013

Tilapia with Zucchini and Red Pepper

  • 1 boneless and skinless tilapia fillet
  • 1/2 zucchini 
  • 1/2 red pepper
  • 1 tsp garlic powder (you can use whole garlic cloves)
  • 1 tbsp fat free greek yogurt
  • 1 french onion
  • 1 tbsp olive oil
  1. Put oil in a saucepan and cook tilapia on medium heat for about 8-10 minutes (flipping sides in between) or until it reaches an internal temperature of 145 F. Set fish aside
  2. Dice the zucchini and red pepper. Chop the onion finely. Cook the vegetables in the same saucepan on medium heat and add the garlic powder and greek yogurt. Cook for about 5 minutes
  3. Place vegetables on a plate and put the tilapia on top. Enjoy!

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