Lemon Pepper Tilapia with Cabbage and Kale Salad
When the weather warms up, I just want something light and flavorful. Seafood usually meets those requirements, in my opinion. What I love about seafood is that the cook time is super quick. This summery meal is perfect for enjoying those weekend afternoons with friends and family because it’s so quick to cook and prepare.
You can add your own favorite seasoning, but I found I really enjoyed trying this with lemon juice and freshly cracked pepper.
260g tilapia (I just used the frozen kind)
2 T lemon juice
2 tsp Freshly cracked pepper
100g red cabbage
25g buffalo ranch dressing
Heat a non-stick frying pan on medium heat. Melt butter and coat the bottom of the pan. Thaw tilapia (if frozen) and squeeze half of the lemon juice onto the top and sprinkle with pepper. Place the fish topside down into the hot pan. Drizzle the remaining lemon juice on top and add the remaining pepper to the opposite side. Cook each side of the tilapia for two minutes.
Salad: Chop kale and cabbage into bite-size pieces (I use my hands to peel the kale leaves off the stems and shred it, but you could keep the stems if you want). Mix cabbage and kale together and drizzle with the dressing.
8.8g Net Carbs