Tilapia & Vegetable Medley Dinner

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

Directions

  1. 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.
  2. 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.
  3. 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.

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