Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

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

Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

Savor the succulence of a perfectly pan-seared tilapia fillet accented with a bright, lime-infused Mexican flair. Paired with oven-roasted sweet potato and a crisp, crunchy slaw tossed in a zesty dressing, this meal offers a delightful blend of textures and flavors that hit all the right notes for a satisfying dinner.

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NUTRITION

696kcal
Protein
60.4g
Fat
23.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

9 oz Tilapia Fillet

1 medium Sweet Potato

1 cup Green Cabbage (shredded)

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil (for fish)

2 tsp Olive Oil (for slaw dressing)

1/2 cup Black Beans

1/4 portion Avocado

1 Lime

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato, prick with a fork, and place it in the oven. Roast for about 30-35 minutes or until tender.

  • 2

    While the sweet potato roasts, season the tilapia fillet with salt, pepper, smoked paprika, garlic powder, and a squeeze of lime juice.

  • 3

    Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once hot, add the tilapia and sear for about 3-4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 4

    In a mixing bowl, combine shredded green cabbage and carrots. Add the juice of half a lime, 2 teaspoons of olive oil, a pinch of salt, and pepper. Toss well to create the crunchy slaw.

  • 5

    Warm the black beans in a small saucepan or in the microwave, and season lightly with salt and a squirt of lime if desired.

  • 6

    To plate, slice the roasted sweet potato and arrange alongside the pan-seared tilapia. Top the slaw with gentle slices of avocado and serve the warm black beans on the side.

  • 7

    Finish with an extra squeeze of lime juice over the fish and slaw to enhance the Mexican-inspired flavors.

Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

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

Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Roasted Sweet Potato and Crunchy Slaw

Savor the succulence of a perfectly pan-seared tilapia fillet accented with a bright, lime-infused Mexican flair. Paired with oven-roasted sweet potato and a crisp, crunchy slaw tossed in a zesty dressing, this meal offers a delightful blend of textures and flavors that hit all the right notes for a satisfying dinner.

NUTRITION

696kcal
Protein
60.4g
Fat
23.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

9 oz Tilapia Fillet

1 medium Sweet Potato

1 cup Green Cabbage (shredded)

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil (for fish)

2 tsp Olive Oil (for slaw dressing)

1/2 cup Black Beans

1/4 portion Avocado

1 Lime

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato, prick with a fork, and place it in the oven. Roast for about 30-35 minutes or until tender.

  • 2

    While the sweet potato roasts, season the tilapia fillet with salt, pepper, smoked paprika, garlic powder, and a squeeze of lime juice.

  • 3

    Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once hot, add the tilapia and sear for about 3-4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 4

    In a mixing bowl, combine shredded green cabbage and carrots. Add the juice of half a lime, 2 teaspoons of olive oil, a pinch of salt, and pepper. Toss well to create the crunchy slaw.

  • 5

    Warm the black beans in a small saucepan or in the microwave, and season lightly with salt and a squirt of lime if desired.

  • 6

    To plate, slice the roasted sweet potato and arrange alongside the pan-seared tilapia. Top the slaw with gentle slices of avocado and serve the warm black beans on the side.

  • 7

    Finish with an extra squeeze of lime juice over the fish and slaw to enhance the Mexican-inspired flavors.