Tilapia Gremolata With Vegetable Ribbons
Makes 4 Servings

Preparation time: 15 minutes
Cooking time: about 15 minutes

2 tablespoons fresh flatleaf parsley
1 clove minced garlic, divided
1 teaspoon lemon zest
4 teaspoons extra-virgin olive oil, divided
4 medium zucchini, cut into ribbons (see Note)
3 medium carrots, cut into ribbons
1/4 teaspoon salt, divided
4 (5- or 6-ounce) tilapia fillets
2 tablespoons fresh lemon juice

For the gremolata: In a small bowl, combine parsley, half of the garlic and
the lemon zest; set aside.

In a large nonstick skillet, heat 2 teaspoons oil on medium-high; cook zucchini and
carrots 8 minutes, stirring occasionally or until tender. Stir in remaining garlic and
half the salt; cook 30 seconds. Arrange vegetables on a serving platter and keep warm.
Meanwhile, season tilapia with remaining salt. In same skillet, heat remaining oil on
medium-high; cook tilapia 5 minutes or until opaque throughout, turning once. To serve,
arrange tilapia on vegetables; sprinkle with lemon juice. Evenly top with gremolata
mixture.

Note: Use a vegetable peeler to make the vegetable ribbons.

Per serving: 233 calories, 32 grams protein, 7 grams fat (27 percent
calories from fat), 1.7 grams saturated fat, 13 grams carbohydrate, 71
milligrams cholesterol, 277 milligrams sodium, 4 grams fiber.


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