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Greek Yogurt Marinated Tilapia with Charred Sugar Snap Peas

This recipe borrows a technique from Indian tandoori where meat or fish is coated in yogurt before cooking. Here, veggies and fish use the same skillet for easy cooking and cleanup.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
210 calories per serving


> 1/3 cup nonfat Greek yogurt
> 5 tbsp sesame oil, divided
> 1 tsp crushed red pepper, divided
> 1 lemon
> 1 (12 oz) pkg Nature's Promise® Tilapia Fillets, thawed
> 1/2 (15 oz) bag sugar snap peas, ends trimmed
> 1/4 cup chopped green onions
> 2 (8.8 oz) pkgs Nature's Promise® 90 Seconds Brown Rice


In a large resealable bag, combine yogurt, 1 tablespoon sesame oil, ½ teaspoon crushed red pepper, 2 teaspoons lemon zest and 2 tablespoons lemon juice, salt and pepper. Place fish fillets in bag, seal, then gently shake to coat in marinade. Refrigerate at least 30 minutes, up to 1 hour.
Meanwhile, heat 2 tablespoons sesame oil in a large nonstick skillet on medium-high. Add snap peas and cook 5 to 6 minutes, until charred on all sides. Add remaining ½ teaspoon crushed red pepper and season with salt. Cook another 1 minute. Remove from skillet and keep warm.
In same large nonstick skillet, heat remaining 2 tablespoons sesame oil on medium-high. Add green onions and sauté 1 minute. Remove fish from marinade and pat dry with a paper towel. Push green onions to one side of skillet and add fish fillets. Cook 4 minutes, undisturbed, then carefully flip fish over. Finish cooking fish another 2 to 3 minutes, until cooked through and flaky.
Heat rice according to package directions. Divide rice among 4 plates and top with snap peas and tilapia. Spoon green onion oil from pan over top of fish.

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