Tilapia & Vegetable Medley Dinner
1 SERVING 554 cal., 19g fat (12g sat. fat), 129mg chol., 865mg sod., 56g carb. (8g sugars, 8g fiber), 41g pro. PREP 15 min. COOK 20 min. SERVES 2
Ingredients 2 medium Yukon Gold potatoes, cut into 1⁄2-in. wedges 2 Tbsp. melted butter, divided 3 large fresh Brussels sprouts, quartered 1 cup fresh sugar snap peas, cut into 1⁄2-in. pieces 3 large radishes, thinly sliced 1 small carrot, thinly sliced 1/2 tsp. plus 1/8 tsp. garlic salt, divided 1⁄2 tsp.pepper 2 tilapia fillets (6 oz. each) 2 tsp. minced fresh tarragon or 1⁄2 tsp. dried tarragon 1 Tbsp. butter, softened Optional: Lemon wedges and tartar sauce
- In a large bowl, toss potato wedges and 1 Tbsp. melted butter. Place potatoes on Crisper Tray and slide Crisper Tray into Shelf Position 4. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 450° and set the timer to 20 minutes.
- In the same large bowl, toss Brussels spouts, peas, radishes, carrot, 1⁄2 tsp. garlic salt, pepper and remaining 1 Tbsp. melted butter. Meanwhile, sprinkle tilapia with tarragon and remaining 1/8 tsp. garlic salt.
- When there are 10 minutes left on the timer, add vegetable mixture to potatoes on the Crisper Tray. At the same time, place tilapia on the Grill Plate; dot with softened butter. Cook until fish flakes easily with a fork, turning once, 8-10 minutes. If desired, serve with lemon wedges and tartar sauce.
Eric’s Tip: Fish stays freshest when stored on ice. To keep it ice cold without mess or damaging the fish’s texture, place frozen gel packs or blue ice blocks in a container, then top with wrapped fish. Place in the meat drawer. Use within a few days. Wash the ice packs with hot soapy water before reuse.