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.