Honey Lime Tilapia and Brussel Sprout & Quinoa Salad

Honey Lime Tilapia

YIELD: SERVES 4

INGREDIENTS

Fish and Marinade:

• 4 tilapia fillets (about 4-5 ounces each)

• 2 tablespoons lime juice (from 1 large lime)

• Zest of 1 lime

• 1 tablespoon olive oil

• 1 1/2 tablespoons honey

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 clove garlic, finely minced

DIRECTIONS

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

2. Preheat oven to 350 degrees. Place fish on rimmed cookie sheet lined with tin foil, pour remaining marinade on fish evenly. Cook fish for 15 mins or until flaky.

3. Serve immediately with lime wedges. Serve with Brussel Sprout & Quinoa Salad

Brussel Sprout & Quinoa Salad

INGREDIENTS:

SALAD INGREDIENTS:

• 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

• 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)

• 1 cup dried cranberries

• 2/3 cup chopped pecans, toasted

• orange vinaigrette (see below)

ORANGE VINAIGRETTE:

• 1/4 cup freshly-squeezed orange juice

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

• pinch of salt and pepper

DIRECTIONS:

Toss all ingredients together in large salad bowl. Serve with Honey Lime Tilapia

21 day fix portions: as a meal: 1 red, 1 yellow, 1 green, 1 blue, 1 orange