Zesty Summer Tilapia

Zesty Summer Tilapia
Zesty Summer Tilapia
Tim McGeever

Zesty Summer Tilapia

This summer dish is light and refreshing with a pinch of heat. Combining the tang of lime, the bite of red pepper,  the sweetness of blueberry, and the attitude of your favorite hot sauce, this meal delivers a spicy kick without losing its cool. Not to mention, it's super easy to create. 

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Ready in
45 m
2
Servings
554
Calories Per Serving
Deliver Ingredients

Ingredients

For the spicy blueberry coleslaw

  • One 14-ounce bag shredded coleslaw mix
  • 1/2 Cup nonfat Greek yogurt
  • 2 Tablespoons spicy brown mustard
  • 1 Tablespoon your favorite hot sauce
  • Juice of 1 lime
  • 1 Teaspoon crushed red pepper
  • 1 Teaspoon sugar
  • 1 Cup fresh blueberries

For the tilapia

  • Two 6-ounce tilapia fillets
  • Juice of 1 lime
  • 2 Tablespoons melted butter
  • 1 Teaspoon black pepper
  • 1 Teaspoon salt
  • 1 Teaspoon crushed red pepper
  • 1 Teaspoon oregano

Directions

For the spicy blueberry coleslaw

Empty the bag of coleslaw mix into a large bowl. Add Greek yogurt, spicy brown mustard, hot sauce, and fresh lime juice. Mix well and plenty. Add the crushed red pepper, sugar, and blueberries. Mix some more! Once the ingredients are evenly distributed, place into the refrigerator to chill.

For the tilapia

Preheat the oven to 375 degrees.

Rinse the tilapia fillets in cold water, and pat dry with a paper towel. Place the fillets in a shallow baking pan. Squeeze the fresh lime juice over the tilapia (half a lime per fillet). Next, pour the melted butter on top. Season with the black pepper, salt, crushed red pepper, and oregano. Place into the oven and bake until the fillets flake easily with a fork, about 30 minutes.

Serve beside a heaping spoonful of the chilled, spicy blueberry coleslaw and dig in!

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
21g
33%
Sugar
13g
N/A
Saturated Fat
9g
46%
Cholesterol
135mg
45%
Protein
46g
93%
Carbs
50g
17%
Vitamin A
246µg
27%
Vitamin B12
3µg
54%
Vitamin B6
0.7mg
35.2%
Vitamin C
98mg
100%
Vitamin D
5µg
1%
Vitamin E
2mg
11%
Vitamin K
25µg
32%
Calcium
245mg
25%
Fiber
8g
33%
Folate (food)
115µg
N/A
Folate equivalent (total)
115µg
29%
Iron
4mg
20%
Magnesium
97mg
24%
Monounsaturated
6g
N/A
Niacin (B3)
8mg
40%
Phosphorus
502mg
72%
Polyunsaturated
4g
N/A
Potassium
1201mg
34%
Riboflavin (B2)
0.5mg
30.5%
Sodium
1455mg
61%
Sugars, added
2g
N/A
Thiamin (B1)
0.3mg
19.4%
Trans
0.5g
N/A
Zinc
2mg
12%

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