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Spicy Lime Tilapia with Baby Spinach, Asparagus and Scallions


Spicy Lime Tilapia with Baby Spinach, Asparagus and Scallions

Spicy Lime Tilapia with Baby Spinach, Asparagus and Scallions

Description

This low-calorie and extremely healthy spicy Tilapia dish is loaded with great flavor and is a snap to prepare!

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 Teaspoon red pepper flakes
  • 2 Cups lightly packed baby spinach
  • 12 Asparagus tips
  • 2 Tilapia fillets (4 oz each)
  • 2 Scallions, chopped
  • 2 Lime quarters
  • Salt and pepper

Instructions

  • Combine olive oil and red-pepper flakes in a small bowl; microwave on high for 30 seconds and set aside.
  • For each serving, lay an 18-inch length of aluminum foil flat on a work surface
  • arrange half the spinach and six asparagus tips in center of foil.
  • Place a Tilapia fillet on top of veggies and top with half the chili oil, half the scallion pieces and the juice from a lime quarter.
  • Season with salt and pepper.
  • Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent.
  • Bake in a 450°F oven for 10 to 12 minutes.

Notes

Yield: 2 servings. For a little more protein, use larger Tilapia fillets. I use 6-ounce fillets, which adds ~10g protein and 55 calories. Adjust spice level to your taste. I like things spicy, so I use 1.5 teaspoons of red pepper flakes instead of just 1/2 teaspoon. Excellent with brown rice.

Nutrition Facts
Amount Per Serving
Calories 201
Total Fat 9g
Saturated Fat 1.8g
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 82.5mg
Sodium 95.2mg
Potassium 425.4mg
Total Carbohydrate 5.9g
Dietary Fiber 2.7g
Sugars 1.2g
Protein 23g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

John Stone Fitness Comments

9 Responses to “Spicy Lime Tilapia with Baby Spinach, Asparagus and Scallions”
  1. Looks awesome… If you want to save money and lessen your carbon footprint – try using parchment paper when baking fish. Works great.. This is especially good when using any acid (lime, lemon or vinegar) because the paper does not react with acid like tin foil.. 😉

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