Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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) |
Directions
- 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.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 65mg
- Total Carbohydrates: 5g
- Protein: 23g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 50%
0%
Iron 6%
0%
Calcium 2%