Pan-Sautéed Tilapia with Gingered Vegetables
Lean tilapia combined with vegetables and spices - a nice change for a healthy meal.
Ingredients
- 1 1/2 Tbsp olive oil, divided
- 1 medium red bell pepper, cut into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 medium yellow squash, cut into 1/2-inch pieces
- 1 large clove garlic, minced
- 1 Tbsp fresh ginger root, peeled and finely minced
- 1 Tbsp reduced-sodium soy sauce, or to taste
- 1 Tbsp onion powder
- 2 tsp dried parsley
- 2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 dash each of salt and pepper, to taste
- 4 portions tilapia fish (about 6 oz each)
- 1/4 cup fresh chopped cilantro leaves (for garnish)
Directions:
In a large skillet over medium heat, heat half a tablespoon of olive oil. Add the chopped vegetables, including the garlic and ginger. Sauté for 2 to 3 minutes or until crisp-tender. Season with soy sauce and remove from heat.
On a large dinner plate, mix together the onion powder, parsley, thyme, cayenne, salt, and pepper. Coat the fish, front and back, with the mixture. Heat the remaining olive oil in a large skillet over medium heat. Sauté the fish for 2 to 3 minutes per side or until cooked through.
Place the vegetables over high heat for just a minute to re-warm. Transfer them to a serving platter. Lay the fish on top of the vegetables and garnish with cilantro. Serve immediately.