Simple, tasty, and healthy. This colorful fish dish is great with fresh summertime vegetables. And be sure to Love your Leftovers: For a tasty rice salad, combine the leftover rice and squash mixture with chopped fresh tomatoes, 2 Tbsp lemon juice and chopped fresh basil.
Total Time: 0:30
1 c. long-grain white rice
2 tbsp. olive oil
1 lb. small summer squash (about 3 total)
1 bell pepper
Kosher salt and pepper
2 clove garlic
4 small tilapia fillets (about 1½ lb total)
2 tbsp. fresh lemon juice
1/4 c. chopped fresh chives
1. Cook the rice according to package directions. Fluff with a fork.
2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add the squash and bell pepper, season with ¼ tsp each salt and pepper and cook, stirring occasionally, until the squash is golden brown, 3 to 4 minutes. Add the garlic and cook for 1 minute. Transfer the mixture to a bowl.
3. Wipe out the skillet and heat the remaining 1 Tbsp oil over medium-high heat. Season the tilapia with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 2 to 4 minutes per side.
4. Toss the squash mixture with the lemon juice and chives. Serve with the fish and rice.
recipe from: countryliving.com