quinoa, lime & chili-crusted tilapia / mixed summer squash / arugula salad

quinoa, lime & chili-crusted tilapia / mixed summer squash / arugula salad

Contents of your meal kit:

tilapia
mixed summer squash
quinoa flakes
spice blend
lime
arugula
citrus dressing

Cookware needed: baking sheet, shallow dish, large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. On baking sheet, toss squash with a little bit of olive oil, salt & pepper. Set aside.
  2. Place quinoa flakes in a shallow dish.
  3. Heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the skillet.
  4. While skillet is heating, season fish with spice blend, salt & pepper. Working one piece at a time, press into the quinoa flakes, turning to coat both sides. Add tilapia fillets in one layer (work in batches if necessary) directly into the hot skillet. Cook 3-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
  5. Meanwhile, broil squash for 5-7 minutes or until done to your liking.
  6. Zest lime using the small side of a box grater, or a zester. Set aside.
  7. Pour HALF of the vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  8. Divide fish between serving plates, top with lime zest and a squeeze of lime. Drizzle remaining citrus dressing over the summer squash before serving. Enjoy arugula salad on the side.