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Tilapia with Vegetable Topping
Source: Enlitened Kosher Cooking by Nechama Cohen

Sauteed tilapia with a fresh vegetable topping.

Prep Time: 15 minutes
Cook Time: 27 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 190.4
Total Carbs 6.9 g
Dietary Fiber 2.5 g
Sugars 2.4 g
Total Fat 5.8 g
Saturated Fat 0.6 g
Unsaturated Fat 2.3 g
Potassium 150.8 mg
Protein 27.1 g
Sodium 86.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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18 oz  tilapia fillets
1 each  cooking spray
1 floz  paprika
1 tbsp  olive oil
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
1 each  medium celery stalks
0 1/2 cup  medium green bell peppers
1 each  medium tomatoes
0 1/2 tsp  ground thyme
0 1/4 tbsp  chopped parsley
1 pinch  salt
0.125 tsp  hot pepper sauce
  1. Coat a large non-stick skillet with cooking spray. Set over medium-high heat until hot.
  2. Sprinkle fish fillets with paprika, then place in hot skillet and brown 4 minutes on each side. Remove to platter.
  3. Add olive oil to skillet and heat. Saute onion until golden.
  4. Add garlic, celery and green pepper and stir-fry for 4 minutes.
  5. Add tomato and thyme; bring to a boil and then reduce heat.
  6. With skillet tightly covered, let simmer for another 10 minutes, or until celery is tender-crisp.
  7. Remove vegetable mixture from heat, stir in parsley, salt and hot pepper sauce, then let stand for 5 minutes to absorb flavors.
  8. Place fillets back in the skillet and cover with vegetables. Cover skillet and keep warm until ready to serve.

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