TILAPIA GREMOLATA WITH VEGETABLE RIBBONS (Saturday) Makes 4 servings Preparation time: 15 minutes Cooking time: about 15 minutes 2 tablespoons fresh flatleaf parsley 1 clove minced garlic, divided 1 teaspoon lemon zest 4 teaspoons extra-virgin olive oil, divided 4 medium zucchini, cut into ribbons (see Note) 3 medium carrots, cut into ribbons 1/4 teaspoon salt, divided 4 (5- or 6-ounce) tilapia fillets 2 tablespoons fresh lemon juice For the gremolata: In a small bowl, combine parsley, half of the garlic and the lemon zest; set aside. In a large nonstick skillet, heat 2 teaspoons oil on medium-high; cook zucchini and carrots 8 minutes, stirring occasionally or until tender. Stir in remaining garlic and half the salt; cook 30 seconds. Arrange vegetables on a serving platter and keep warm. Meanwhile, season tilapia with remaining salt. In same skillet, heat remaining oil on medium-high; cook tilapia 5 minutes or until opaque throughout, turning once. To serve, arrange tilapia on vegetables; sprinkle with lemon juice. Evenly top with gremolata mixture. Note: Use a vegetable peeler to make the vegetable ribbons. Per serving: 233 calories, 32 grams protein, 7 grams fat (27 percent calories from fat), 1.7 grams saturated fat, 13 grams carbohydrate, 71 milligrams cholesterol, 277 milligrams sodium, 4 grams fiber. COPYRIGHT 2008 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate.
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