This meal is light and refreshing. If you have leftovers, it makes for a great cold salad (to me anyway), although David prefers his fish hot and his salad cold. You decide for yourself!
INGREDIENTS
2 5-oz tilapia fillets
0.25 cup roasted red pepper cider vinaigrette
1 oz cream cheese
6 oz green beans
1.75 tsp lemon pepper & Italian herb seasoning
2.75 oz green kale
1 whole Roma tomato
2 oz feta cheese
2.5 tbsp red-wine vinaigrette with Dijon
DIRECTIONS
1. Remove center stems from green kale and discard. Roughly chop leaves into bite-size pieces.
2. Small dice Roma tomato into 0.25 inch pieces.
3. Trim stem ends off green beans.
4. Place kale in a medium bowl. Drizzle with 1 tbsp of the red-wine vinaigrette with Dijon and season lightly with salt. Massage until leaves soften.
5. Add tomato and feta cheese to the bowl. Drizzle with the remaining red-wine vinaigrette to taste. Toss to combine.
6. Heat 1-2 tsp olive oil in a medium saute pan over medium heat. Add green beans to the pain. Season with lemon pepper & Italian herb seasoning, 0.25 tsp of salt, and a pinch of pepper. Cook 4-5 minutes until green beans are tender. Take off the heat.
7. Pat tilapia fillets dry with a paper towel. Season with salt and pepper on both sides.
8. Heat 1.5 tbsp olive oil in large nonstick pan over medium heat. Add tilapia once pan is hot. Sear 2-3 minutes on each side. Tilapia is fully cooked when it reaches 145 degrees. Transfer tilapia to a plate.
9. Return the pan used for the fish to medium heat. Add roasted red pepper cider vinaigrette, cream cheese, and 0.25 cup water to the pan. Cook for 2-3 minutes, stirring frequently until the cream cheese is incorporated and sauce is warmed through. Add a little bit more water if you’d like your sauce a little thinner.
10. Divide tilapia fillets between plates. Spoon the creamy sauce over the fish. Serve the green beans and kale salad on either side. Enjoy!
This recipe serve 2.
MACRO INFO:
570 Calories, 41g Fat, 10g Net Carbs, 36g Protein
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