Looking to use up some end of summer squash? Look no further than this light and healthy Tilapia with Squash Salad. Post may contain affiliate links.
Tilapia with Squash Salad
I think I missed the National Leave Zucchini on Your Neighbor’s Porch day. So, I have lots of zucchini. Lots. One of my favorite ways to use it up is a Scalloped Zucchini Salad. Super easy and super tasty. I love uncooked zucchini a lot more than cooked. It’s not the flavor of it cooked, it’s more the texture. So, I was looking for some way to serve uncooked zucchini again and incorporate it into a meal. I found Cornmeal Crusted Tilapia with Squash Salad at Cooking Light. It sounded perfect and became the basis for this Tilapia with Squash Salad.
First off, if you go look at their photo you’ll notice it looks quite a bit different than mine. They called for frying the tilapia, which gave it a gorgeous golden color. I had just cleaned my stove top that morning. It was all shiny and gorgeous. I could not bring myself to fry some fish on it and watch all the greasy splatters ruin all my hard work. So, I roasted it in the oven. By the pale wheat color of my tilapia, you can tell that I probably should have used a higher heat. Maybe even broiled it. Lesson learned.
They also cut their zucchini into ribbons. While it’s pretty, I find it tricky to eat, so I went with matchsticks. I did like the addition of cumin seeds to the zucchini slaw, it added a little bit of difference to it. All in all, this was a healthy, light, and tasty dinner! I’m going to give you the recipe as written by Cooking Light, because I think it would have been better fried!
Tilapia with Squash Salad
- 1 zucchini medium
- 1 yellow squash large
- 1 tablespoon lime juice fresh
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cumin seeds toasted
- sugar dash of
- 1 ounce queso fresco crumbled
- 4 tilapia filets 6-ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg white lightly beaten
- 1/3 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- For the salad: Shave the zucchini and squash with a vegetable peeler. In a medium bowl, whisk together the lime juice, olive oil, garlic, salt and cumin seeds. Add the squash and toss to coat. Sprinkle with the cheese and set aside.
- For the Tilapia: Pat the fish dry with a paper towel and sprinkle evenly with salt and pepper. Place egg white in a shallow dish and combine flour and cornmeal in another shallow dish. Dip fish first in eggwhite and then cornmeal, shakiing off excess.
- Heat a large, nonstick skillet over medium-high heat. Add the fish and cook for about 3 minutes per side.
- Serve the fish topped with the salad.