Servings and Ingredients
|1 c. finely chopped strawberries|
|½ c. finely chopped cucumber|
|¼ c. sliced green onions|
|2 tbsp. chopped fresh cilantro|
|2 tbsp. lemon juice, divided|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|1 tbsp. Hy-Vee Select olive oil|
|1 lbs. tilapia (about 4 fillets)|
- To make strawberry-cucumber salsa, combine strawberries, cucumber, green onions, cilantro and 1 tablespoon lemon juice. Mix well. Season to taste with salt and pepper. Set aside.
- Meanwhile, whisk together oil and remaining 1 tablespoon lemon juice. Brush tilapia with oil mixture; season with salt and pepper.
- Heat grill to medium heat. Place a large piece of aluminum foil on grill rack. Place tilapia on foil and grill 4 minutes per side or until fish flakes easily with a fork.
- Top each fillet with strawberry salsa prior to serving.
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 65mg
- Total Carbohydrates: 5g
- Protein: 23g
Vitamin A 2%
Vitamin C 50%