Lemon-Curry Tilapia and Cool Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
3/4 cup plain nonfat yogurt |
1/2 cucumber, peeled and shredded |
1 carrot, shredded |
1 lemon, juice of |
salt and pepper |
2 tablespoons extra-virgin olive oil |
16 ounces tilapia fillets |
1 teaspoon sweet smoked paprika |
1 teaspoon curry powder |
1 scallion, finely chopped |
Directions:
1. In a medium bowl, combine the yogurt, cucumber, carrot and 1 tablespoon lemon juice; season with salt.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top both with the scallion.
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