with Lemon-Herb Sauce
Unlock all the flavors of this dish simply by broiling tilapia and caramelizing its natural flavours. Zingy garlic and lemon, plus a variety of toppings, make this dinner pop! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tilapia fillets • Avocado • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Red cabbage • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Tilapia
300 g
Bulgur Wheat
0.5 cup
Baby Spinach
56 g
Red Cabbage, shredded
56 g
Garlic, cloves
2 unit(s)
Parsley
7 g
Lemon
0.5 unit(s)
Avocado
1 unit(s)
Red Wine Vinegar
1 tbsp
Garlic Salt
1 tsp
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Butter
1 tbsp
Oil
1.33 tbsp
Sugar
1 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add 2/3 cup (1 cup) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Add cabbage, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, and cabbage wilts slightly, 1-2 min.
- Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Halve, pit, then peel avocado. Cut into 1/2-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Meanwhile, add mayo, half the parsley, one quarter of the garlic, 1/2 tsp (2 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl. Season with salt and pepper. Stir to mix.
- Pat tilapia dry with paper towels and arrange on an aluminum foil-lined baking sheet.
- In a small bowl, combine lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper. Spread mixture onto tilapia.
- Broil in the top of the oven until tilapia is cooked through, 5-6 min.**
- Fluff bulgur with fork, then stir in remaining lemon juice and remaining parsley.
- Drain all but 1/2 tbsp (1 tbsp) pickling liquid from cabbage. Add spinach and 1 tsp (2 tsp) oil to the bowl with cabbage. Toss to coat.
- Divide bulgur and cabbage-spinach mixture between bowls.
- Top with tilapia, feta and avocado.
- Drizzle lemon-herb sauce over top.
If you've opted to get tilapia, pat tilapia dry with paper towels and arrange on an aluminum foil-lined baking sheet. In a small bowl, combine lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper. Spread mixture onto tilapia. Broil in the top of the oven until tilapia is cooked through, 5-6 min.** Follow the rest of the recipe as written.
780
kcal
Calories
47
g
Fat
11
g
Saturated Fat
55
g
Carbohydrate
5
g
Sugar
12
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
1100
mg
Sodium
0.4
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
