Health and Nutrition

by Rachel Saferstein


3 Healthy Recipes Featuring Fire-Roasted Tilapia

Back to school time can be chaotic. Changing in schedules and seasons is a lot to take in but that shouldn’t affect your diet. You spent all summer eating light and healthy, don’t let that progress slip away because of lack of time or convenience! Omaha Steaks offers a wide variety of lighter options including Fire-Roasted Lemon Garlic Tilapia Fillets. A light, lemon-garlic butter glaze enhances each tilapia fillet. We fire roast, then flash-freeze these fillets for a delicious flavor that gives you quick freezer-to-microwave or oven prep time. Each fillet is only 150 calories and boasts 20 grams of protein. Here are some easy weeknight meals that feature our Fire-Roasted Lemon Garlic Tilapia Fillets.

1. Fire-Roasted Tilapia with Spinach and Mushroom Quinoa

• Omaha Steaks Fire-Roasted Lemon Garlic Tilapia

For quinoa:
• 1 cup quinoa (any variety — white or golden, red, or black)
• 2 cups water
• 1/4 teaspoon salt (optional)
• 1 tablespoon of Olive Oil
• 1 pound spinach, chopped
• Small pinch red pepper flakes (to taste)
• 1 clove garlic, sliced
• 12 ounces mushrooms, sliced
• 1 teaspoons chopped fresh thyme
• Parmesan cheese to taste

1. Bake or microwave tilapia fillets as desired.
2. Combine the quinoa in a saucepan with 2 cups of water. Bring to a boil, cover, and simmer 10-15 minutes until the quinoa is fluffy and tender.
3. In the meantime, heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and red pepper flakes and cook until wilted and tender, about 8 minutes. Season with salt and pepper and remove to a plate.
4. Add the remaining oil into the skillet and add the garlic over medium heat. When it is slightly golden, add the mushrooms. When they release their moisture, about 3 minutes, season with a pinch of salt and pepper. When they are tender, about 5 minutes, stir in the reserved spinach and the thyme and heat through. Stir in the quinoa and then serve with cooked tilapia.

2. Fire-Roasted Tilapia on a Bed of Mixed Greens

• Omaha Steaks Fire-Roasted Lemon Garlic Tilapia
• 1 8 oz. package of salad greens
• 1 half red onion, diced
• 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 Green pepper, diced
• 1 Tomato, diced
• Mushrooms
• Avocado

1. Bake or microwave tilapia fillets as desired
2. Dice red onion and put in a small bowl
3. Squeeze half the lemon into the bowl with the onion and add salt and pepper to taste, set aside.
4. Wash greens and add to a large bowl.
5. Cut green pepper, tomato, mushrooms and avocado and add to the large bowl.
6. Add red onion and lemon mixture to the salad, then squeeze other half of the lemon and add the olive oil.
7. Mix well.
8. Serve warm tilapia over salad.

3. Fire-Roasted Tilapia Fish Tacos

• Omaha Steaks Fire-Roasted Lemon Garlic Tilapia
• ¼ cup reduced-fat sour cream
• 2 tablespoons of lime juice
• Salt and ground black pepper to taste
• 1 jalapeno pepper (use less for less spice)
• 2 ½ cups shredded red cabbage
• 4 green onions, thinly sliced
• 8 6 in flour tortillas
• ½ cup chopped fresh cilantro
Any other desired taco style toppings:
• Tomatoes
• Avocado
• Cheese

1. Bake or microwave tilapia fillets as desired
2. While tilapia is cooking, mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince the jalapeno pepper, use half if you don’t like too much spice. Toss cabbage, green onions, and minced jalapeno in remaining sour cream mixture until slaw is well mixed.
3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds
4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro or other desired toppings.

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