Tilapia with Zucchini Salad

The greatest thing about tilapia, besides that it tastes great, is that it can be prepared so many different ways. It can be pan-fried, grilled, broiled or baked. It's light and flaky and doesn't leave you with the over-stuffed feeling after you've eaten it. I find it to be one of the best types of fish around. In this recipe, I've pan-fried it and served it with a fresh and crisp veggie salad. Sooooo good! Bon Appetit!

Zucchini Salad
1/2 medium zucchini, cut in half lengthwise, thinly sliced
1/4 red bell pepper, diced
3 green onions, thinly sliced
1/4 cup matchstick carrots
1 tsp fresh chopped parsely
1 Tbsp honey
1 Tbsp rice wine vinegar
2 tsp grated fresh ginger root
1/2 tsp salt

In a medium bowl toss together zucchini, bell pepper, carrots, onions and parsely. In a jar shake honey, vinegar, ginger root and salt together. Pour over veggies and toss to coat evenly. Set aside.

Tilapia
2 Tbsp flour
1 tsp lemon pepper seasoning
1 cup panko bread crumbs
1 egg
4 tilapia fillets
4 Tbsp vegetable oil

In a pie plate, mix flour and lemon pepper seasoning. In a second pie plate, place bread crumbs. In a third pie plate, beat egg with a fork. 

Coat fillets in flour, then dip in egg, then coat with bread crumbs.

                                                                                      

 

                                                                     

In a large non-stick skillet, heat 2 Tbsp of the oil over medium high heat. Add two fillets; cook about 3 minutes and carefully turn fish over. Reduce heat to medium and cook about another 3 minutes. Repeat with remaining two fillets.

Serve topped with zucchini salad.