Tilapia Spinach and Zucchini Salad - Tilapia fillets

Method

• Rinse and pat dry the fish; toss it in a bowl with the juice of half a lemon and a bit of olive oil.
• Season with salt, pepper, and red pepper flakes.
• Set aside.
• Drain and rinse the can of beans and place in a large bowl.
• Add the bag of spinach and lettuce to the beans and squeeze the juice of half a lemon over the mixture along with a drizzle of olive oil and toss.
• Slice the zucchini into half moons.
• Heat a heavy-bottom skillet with a bit of olive oil on medium-high heat.
• Add the marinated fish and cook for 5 minutes, then flip and cook for 3 minutes more.
• You want the fish to get nice and brown on each side, but watch it because it cooks quickly!
• Transfer the cooked fish to the top of the bean and lettuce in the bowl.
• This will allow some of the spinach to wilt a bit.
• Flake the fish a bit with a fork and toss.
• Lower the heat on the pan to medium-low and add the wine, scraping up any brown bits.
• Add the zucchini to the pan and turn heat up to medium-high.
• Saute for 3 to 4 minutes or until the zucchini slices have caramelized a bit.
• Stir in the garlic powder and some salt and pepper and cook another 5 minutes until the zucchini is cooked through, covering the pan if necessary.
• There should be a little liquid in the pan.
• Add the zucchini to the fish and salad.
• Toss together and season with salt and pepper as necessary.
• Add more red pepper flakes if you like it spicier!