What is a healthy recipe for tilapia?

Beautiful colors and flavors make this dish an international favorite. Indian Spiced Grilled Tilapia With Zucchini Ribbons Makes: 4 servings Ingredients 4 tilapia fillets ¼ cup olive oil 2 Tbsp. Lemon juice 4 cloves garlic, minced 1 Tbsp.

Minced fresh ginger 1 tsp. Ground turmeric 1 tsp. Ground cumin 1 tsp.

Dried thyme ¼ tsp. Cayenne pepper Pinch ground cloves Pinch ground cinnamon ½ tsp. Black pepper ½ tsp.

Salt ¼ cup plain Greek yogurt 2 Tbsp. Chopped cilantro, for garnish For Ribbons: 2 medium zucchini 2 Tbsp. Butter Directions Place tilapia fillets in a large zip-top bag.

Stir together remaining ingredients, except cilantro, in a medium bowl and pour into bag with fish. Gently massage bag to coat fish with marinade, then seal bag. Marinate in refrigerator for 30 minutes or up to 4 hours.

Remove fish from refrigerator about 30 minutes before cooking. Remove fillets from marinade and shake off any excess. Discard marinade.

While fillets come to room temperature, cut off ends of zucchini. Use a vegetable peeler down the length of each zucchini to make “ribbons.” Preheat grill for direct cooking over medium heat.

(Be sure to brush and oil the grate well before cooking.) Cook fish for 5 minutes per side or until it is cooked through and flakes easily with a fork. Transfer to serving platter and cover loosely with foil. Melt butter in a medium skillet.

Sauté zucchini ribbons for 2–3 minutes. Serve grilled tilapia and zucchini immediately. Garnish with cilantro.

This creative dish is easy to whip up, but impressive to serve. Ryan's Portobello Mini-Pizzas Makes: 4 servings Ingredients 8 large portobello mushrooms 8 Tbsp. Pesto sauce (2 grams of sugar per serving or less) Mozzarella cheese, shredded 12 black olives, sliced 8 strips of bacon, chopped Parmesan cheese Directions Preheat oven to 450° F.

Grill portobello mushrooms on both sides. Allow them to cool and drain. Pat them dry and scrape out the black fins to create your mini pizza “crusts.”

Cook the bacon to desired crispiness, then chop into small pieces. Spread 1 Tbsp. Of pesto sauce on the inside of each mushroom.

Top each mushroom with a layer of mozzarella cheese; add the sliced black olives and chopped bacon on top. Finally, top each mushroom with Parmesan cheese and bake for 5 minutes, or until cheese is melted.

The combination of salmon and asparagus makes this a delicious meal with exceptional nutritional value. Salmon With Dill Sauce and Asparagus Makes: 4 servings Ingredients 1 lb. Asparagus, ends trimmed 3 Tbsp.

Olive oil Salt and pepper, to taste 4 salmon fillets, 5 oz. Each 1 tsp. Balsamic vinegar For Dill Sauce: ½ cup Greek yogurt 2 Tbsp.

Mayonnaise 1 garlic clove, minced 2 Tbsp. Heavy cream 1 tsp. Chopped fresh dill ¼ tsp.

Dried oregano Directions Preheat oven to 425° F. Cover a baking sheet with foil. Toss asparagus with 2 Tbsp.

Olive oil and place to one side of baking sheet. Rub each salmon fillet all over with remaining 1 Tbsp. Olive oil, season with salt and pepper, and place on other side of baking sheet.

Roast salmon and asparagus for 13–15 minutes or until fish is just cooked through. Combine yogurt, mayonnaise, garlic, heavy cream, dill, and oregano in a small bowl and chill in refrigerator. Place a quarter of the asparagus on each serving plate and drizzle with balsamic vinegar.

Place 1 salmon fillet on each plate beside the asparagus and serve with 1 Tbsp. Chilled dill sauce.

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