Pan-Grilled Tilapia with Lemon and Red Onion
This recipe came from necessity, as I was so very hungry, sick of chicken, and I didn't want to turn on the oven. My diet is pretty specific right now so this was easy and delicious low-carb lunch when served with a salad. Greek salad with pink grapefruit added really brought out the flavor blend, and fits well with the Mayo Clinic Diet of adding grapefruit to each meal of meat or fish and salad or veggies. I made a single serving so I am leaving it to the maker to multiply.
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Recipe Summary
Ingredients
1
Original recipe yields 1 servings
Directions
Cook's Note:
I used a block of fresh Parmesan cheese and a peeler to shave off cheese over the fish.
Nutrition Facts
Per Serving:
371 calories; protein 37.3g; carbohydrates 7.6g; fat 21.4g; cholesterol 76.7mg; sodium 337.8mg.
Full Nutrition