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:
- Preheat your oven’s broiler. On baking sheet, toss squash with a little bit of olive oil, salt & pepper. Set aside.
- Place quinoa flakes in a shallow dish.
- Heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the skillet.
- 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.
- Meanwhile, broil squash for 5-7 minutes or until done to your liking.
- Zest lime using the small side of a box grater, or a zester. Set aside.
- 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.
- 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.