Teriyaki tilapia with herb salad

Delight in the flavors of teriyaki glazed tilapia atop a bed of fresh herb salad. A harmonious blend of savory and fresh notes awaits in this dish.

Ingredients:

• 1 head broccoli, cut into florets
• 3 yellow squash or zucchini, cut into 1/2-inch rounds
• kosher salt and black pepper
• 4 8-ounce skinless halibut fillets (about 1 inch thick)
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh herbs, such as basil, flat-leaf parsley, or thyme (optional)
• 2 lemons, halved

Instructions:

1. Position a steamer inside a large saucepan. Pour in enough water to almost touch the bottom of the steamer. Heat until boiling.
2. Put the broccoli and squash in the steamer, cover it, and steam until they are soft, approximately 7 minutes. Move them to a bowl, add ¼ teaspoon of salt, and cover.
3. If needed, pour more water into the saucepan. Bring it back to a boil. Season the halibut with ½ teaspoon of salt and ¼ teaspoon of pepper.
4. Place the seasoned halibut on the steamer, cover it, and cook until it is easily flaked and evenly colored, about 7 minutes.
5. Drizzle the cooked halibut and vegetables with the oil. Sprinkle with the herbs (if desired) and serve with the lemon halves.

Summary:

• Calories: 1434 kcal
• Fat: 17 g
• Protein: 157 g
• Carbs: 162 g
• Potassium: 2982 mg
• Magnesium: 524 mg