Name: Grilled Fish Fillet with Steamed Vegetables and Soy-Latte Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tilapia Fillet; 1.5 cups Broccoli florets; 1 tsp Slivered Almonds; 2 tbsp Unsweetened Soy Milk; 1 tbsp Tamari Soy Sauce; 1 tsp Extra Virgin Olive Oil; 1 tsp Grated Fresh Ginger

Grilled Fish Fillet with Steamed Vegetables and Soy-Latte Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Steamed Vegetables and Soy-Latte Vinaigrette

Grilled tilapia fillet drizzled with a creamy ginger-soy vinaigrette, served alongside tender steamed broccoli and topped with toasted slivered almonds.

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NUTRITION

Protein

38.2g

Fat

10.7g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tilapia Fillet

1.5 cups Broccoli florets

1 tsp Slivered Almonds

2 tbsp Unsweetened Soy Milk

1 tbsp Tamari Soy Sauce

1 tsp Extra Virgin Olive Oil

1 tsp Grated Fresh Ginger

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray.
2
Season the tilapia fillet with a pinch of black pepper and grill for 3-4 minutes per side until the fish is opaque and flakes easily.
3
While the fish is grilling, steam the broccoli florets in a steamer basket over boiling water for 5 minutes or until tender-crisp.
4
In a small bowl, whisk together the unsweetened soy milk, tamari, grated ginger, and olive oil until the mixture becomes slightly frothy and emulsified.
5
Lightly toast the slivered almonds in a dry pan over medium heat for 1-2 minutes until golden brown.
6
Place the grilled fish and steamed broccoli on a plate, drizzle the soy-latte vinaigrette over the fish, and garnish with the toasted almonds.