Directions:
- Instructions.
- Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with Cajun seasoning. Add to skillet. Cook about three minutes and turn.
- Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another three minutes. Serve.
- Pan may dry after sautéing veggies, so I spray some olive oil spray before I place tilapia in pan to keep it from sticking. I also like to add a sprinkle of Marjoram on fish.
- I like to serve it with Steamed Jasmine Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.75 Kcal (560 kJ) | ||
| Calories from fat | 50.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 9% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 9% | |
| Sodium | 35.1mg | 1% | |
| Potassium | 472.2mg | 10% | |
| Total Carbs | 9.03g | 3% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 13.83g | 28% | |
| Vitamin C | 38.2mg | 64% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 11.6mg | 64% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.31 Kcal (269 kJ) | ||
| Calories from fat | 24.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 9% | |
|---|---|---|---|
| Cholesterol | 13.63mg | 9% | |
| Sodium | 16.88mg | 1% | |
| Potassium | 227.04mg | 10% | |
| Total Carbs | 4.34g | 3% | |
| Sugars | 1.69g | 14% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 6.65g | 28% | |
| Vitamin C | 18.4mg | 64% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 5.6mg | 64% | |
| Calcium | 13.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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