Walnut-Olive-Topped Fish
Pesto Squash and Zucchini Ribbons
Ingredients
- 6 (6-oz) frozen tilapia fillets, thawed (or use other lean, white fish)
- 3 Tbsp olive oil, divided
- 1 onion, finely chopped
- ½ cup chopped walnuts
- 18 pimiento-stuffed green olives, finely chopped
- 2 tsp chopped fresh thyme (optional)
Instructions
- Season fish with salt and pepper. Cook in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until fish flakes with a fork. Place fish on a platter.
- Sauté onion in 1 Tbsp hot oil in skillet 4 minutes or until tender. Add nuts, and cook 2 minutes or until lightly toasted, stirring often. Remove from heat; stir in olives and, if desired, thyme. Spoon topping over fish.
Side Dish Ingredients
- ¼ cup pine nuts
- 2 yellow squash
- 2 zucchini
- ½ cup pesto
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium-low heat 3 minutes, stirring often, or until golden.
- Cut squash and zucchini into thin ribbons using a vegetable peeler. Place ribbons in a microwave-safe bowl. Microwave at HIGH 2 minutes or until tender; drain. Stir in pesto, nuts, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
142
|
472
|
| Fat (g) | 20 | 12 | 32 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 36 | 3 | 39 |
| Carb (g) | 4 | 6 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 571 | 369 | 940 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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