Name: Grilled White Fish with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Tilapia Fillet; 1 cup shredded Green Cabbage; 1/2 cup shredded Carrot; 1/4 cup julienned Red Bell Pepper; 3 tbsp Nonfat Greek Yogurt; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled White Fish with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled White Fish with Crunchy Cabbage Slaw

Enjoy a vibrant plate featuring tender grilled tilapia paired with a refreshing crunchy cabbage slaw. The delicate white fish is perfectly grilled and accented with a lemony, light Greek yogurt dressing that brings tang and creaminess, while the crisp slaw adds texture and natural sweetness from fresh vegetables.

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NUTRITION

Protein

43.9g

Fat

18g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1/4 cup julienned Red Bell Pepper

3 tbsp Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat and lightly oil the grates.
2
Season the tilapia fillet with salt, pepper, and a drizzle of olive oil.
3
Place the fish on the grill and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
4
Meanwhile, in a medium bowl, combine the shredded cabbage, shredded carrot, and julienned red bell pepper.
5
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, a pinch of salt, and pepper to create the dressing.
6
Pour the dressing over the slaw and toss well to coat evenly.
7
Plate the grilled tilapia alongside a generous serving of the crunchy cabbage slaw and serve immediately.