This one in particular is definitely a keeper. Super quick, super easy, and super flavorful (and I dare you to say that the name isn’t cute, too!) I’m going to go ahead and say it’s… super?
No, in all seriousness, this is a perfect meal to whip up for yourself if you’re craving a fast, elegant meal without spending hours in the kitchen. And with no chopping, no dicing, and only one-pan to clean up, this dish is pretty much a weeknight’s dream.
With such a short ingredient list and easy measurements, doubling, tripling, or octupling the recipe for date night or a dinner party is a breeze. I accept thank yous in email, card, and cash form.
Dill-icious Lemon Tilapia
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Prep time: 5 minutes
Cook time: 5 minutes (Yes, really.)
This zesty, flavorful dish can be thrown together in 10 minutes – perfect for a healthy end to a long day’s work! Pair with brown rice and steamed veggies, or a nice hearty salad (do as I say, not as I do, haha.) Not a seafood fan? This punchy flavor combination would be great with chicken too!
1 (6 oz) tilapia filet
1 tablespoon extra virgin olive oil
1 lemon, juiced (roughly 2 tablespoons)
1 tablespoon low-fat mayonnaise
1 teaspoon dried dill (or 3 teaspoons fresh)
1/4 teaspoon garlic powder
Salt & pepper to taste
1. Heat the EVOO in a pan to medium heat. Season the tilapia filet with half of the lemon juice, salt and pepper right before cooking (if left too long before cooking, the lemon juice will start to cook the fish!) Place in pan and cook for approximately 2 minutes on each side (only turn once), or until fish flakes apart easily.
2. Whisk together the rest of the lemon juice, mayonnaise, dried dill, garlic powder, and additional salt & pepper in a small bowl.
3. Top with sauce and another sprinkle of dill before serving. Bon appetit!
And look what a good friend I am:
And those stats include all of the oil (not all will be absorbed) and all of the sauce (you won’t need to use it all.) That being said, if you’re looking to scrimp on even more calories, you can simply use non-stick spray instead of oil and/or experiment with using plain greek yogurt instead of mayo for the sauce. My one recommendation there is that because the yogurt is tart already, you probably don’t need to use as much lemon juice. I would have tried it myself, but I didn’t have any on hand. And you know how I feel about grocery shopping, haha. Let me know how it turns out if you try!