Grilled Italian Tilapia and Vegetable Salad
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
  • 1 zucchinisliced thinly lengthwise
  • 1medium onion,sliced into ½-inch-thick wedges-preserve root end
  • 1 red bell peppercored and halved
  • 1cup fresh parsley leaveswashed and dried
  • 4cups arugulawashed and dried
  • 1large tilapia filets
  • 1/2teaspoon minced fresh thyme
  • 2tablespoons pumpkin seedsroasted
  • 2tablespoons golden raisins
  • 1/4cup balsamic vinegar
  • 1/2cup extra-virgin olive oil
  • 1tablespoon honey
  • 1/2teaspoon Dijon mustard
  1. Whisk together dressing ingredients, plus salt and pepper to taste. Place half the dressing in a zip-top bag and add zucchini, onion, and bell pepper (save remaining dressing for salads). Marinate vegetables for 15 minutes.
  2. Toss parsley and arugula together; place on serving plates. Season tilapia with salt, pepper, and thyme. Set aside.
  3. Oil grill grate and preheat grill. Remove vegetables from marinade (reserve marinade). Place peppers on grill. Grill for 10 minutes; turn. Add onions, zucchini, and tilapia to grill. Grill for 5 minutes on each side.
  4. Remove charred skin from peppers and cut into strips. Place fish and grilled vegetables over salad. Sprinkle with pumpkin seeds and raisins. Drizzle with reserved marinade.
Recipe Notes
Nutrition Facts
Grilled Italian Tilapia and Vegetable Salad
Amount Per Serving
Calories 458 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 46mg 15%
Sodium 123mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 458 cal, 31g fat (21g mono, 5g poly, 5g sat), 46mg chol, 24g protein, 24g carb, 5g fiber, 123mg sodium