Vegetable-Topped Tilapia – a delicious recipe with Butter, carrot, zucchini, garlic, leeks, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot. Add carrot, zucchini, and garlic; saute 2 minutes. Add leeks, and saute 1 minute or until vegetables are crisp-tender. Add chicken broth and next 4 ingredients; cook 30 seconds or until liquid is absorbed. Remove vegetable mixture from skillet, and set aside. Wipe skillet dry with a paper towelM1Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add fillets, and cook 2 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to 2 serving plates. Spoon vegetable mixture evenly over each serving.
17
kcal
Calories
2
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Butter-flavored vegetable cooking spray, 1/4 cup julienne-sliced carrot, 1/4 cup julienne-sliced zucchini, 1/8 teaspoon minced garlic, and more.
Yes, Vegetable-Topped Tilapia falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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