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Tilapia with Squash Salad

Tilapia and Squash Salad - a great way to use up some zucchini! 
Course Main Course
Servings 4 servings
Calories 349kcal



  • 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



  • 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.


Calories: 349kcal | Carbohydrates: 13g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 592mg | Potassium: 705mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.6mg