Tilapia Gremolata with Vegetable Ribbons


healthy meals tilapia gremolata with vegetable ribbons detail


  1. For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
  2. Melt 2 tablespoons butter substitute spread in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic, 1 tablespoon lemon juice and 1/4 teaspoon salt and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
  3. Season tilapia, with remaining 1/4 teaspoon salt and, if desired, with ground black pepper. Heat remaining 2 tablespoons Spread in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining lemon juice and simmer 1 minute until tilapia flakes with a fork.
  4. To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.



  • 2 Tbsp. chopped flat-leaf parsley
  • 2 small. garlic
  • 1 tsp. grated lemon peel
  • 4 Tbsp. butter substitute spread, divided
  • 4 medium. yellow squash
  • 3 medium. carrot
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt, divided
  • 1 lb. tilapia fillets
  • 4 cups. cooked brown rice



Nutrition Facts
Serves: 4
Preparation Minutes: 30
Cook Minutes: 15