Tilapia is a fish that can be prepared many different ways. Today I am grilling it on my electric indoor grill. Served with greens like spinach and mashed butternut squash, the saltiness of the fish balances well with the sweetness of the squash and the bitterness of the greens.
You can use fresh or frozen spinach for this recipe. Wilt your own or just microwave it from the bag.
Measure out 1/2 cup per serving.
Season with salt and pepper to taste.
Roast a halved butternut squash for about 1 hour or until tender.
If using cut up pieces then steam for 15 minutes until tender.
Measure out 1/2 cup per serving.
Add two teaspoons of butter and a dash of nutmeg.
Mash with a fork until fairly smooth. Season with salt and pepper to taste.
Preheat your indoor grill. Spray with an olive oil cooking spray.
Pat dry tilapia fillet and season with salt and pepper.
Place on grill and close top.
Tilapia fillets are usually very thin and cook very quickly. 2-3 minutes is all you should need. When fish looks flaky, it's done.
Gently remove from grill and place on top of spinach.
Add butternut squash and serve with a wedge of lemon.
This recipe makes 1 serving
Count as: 1 protein- 1 veggy- 1 starch- 1 fat
Servings 0
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