- 1 medium zucchini (about 8 ounces)
- 1 large yellow squash (about 8 ounces)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cumin seeds, toasted and crushed
- Dash of sugar
- 1 ounce queso fresco, crumbled (about 1/4 cup)
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white, lightly beaten
- 1/3 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- calories 348
- fat 14.5 g
- satfat 2.5 g
- monofat 8 g
- polyfat 3.2 g
- protein 38 g
- carbohydrate 17 g
- fiber 2 g
- cholesterol 87 mg
- iron 2 mg
- sodium 478 mg
- calcium 62 mg
How to Make It
To prepare salad, shave zucchini and yellow squash thinly with a vegetable peeler to equal 2 cups each. Combine lime juice and next 5 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add zucchini mixture, tossing to coat vegetables. Sprinkle with cheese. Set salad aside.
To prepare tilapia, pat fish dry with a paper towel. Sprinkle fillets evenly with 1/2 teaspoon salt and pepper. Place egg white in a shallow dish. Combine cornmeal and flour in another shallow dish. Dip each fillet in egg white, and dredge in cornmeal mixture, shaking off excess.
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Top fillets with salad.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.