I really enjoy eating fish, but I rarely cook it. For some reason, it always tastes better when someone else cooks it.
It’s a shame because my husband loves to fish and he always catches a lot and gives them away. I usually keep one to try, but he hates to filet the fish and I hate picking out the bones to eat it.
When I do get my hands on a good fish filet, I like baking it with oil or butter and various spices. One of the spices is always garlic because it really enhances the flavor of the meat.
Although baked fish is tasty by itself, I decided to try a spinach tilapia salad for an easy low-carb summer meal. To give it extra flavor, a creamy avocado dressing was served on top.
Spinach has a lot more nutrients than plain iceberg lettuce, which is mainly water. And, I prefer it over romaine. That’s why it’s my favorite choice for a low-carb salad.
To make the tilapia salad, seasoned fillets are topped with butter and garlic then baked in a foil lined pan with bell pepper and tomatoes. Yellow peppers are used to add in additional color.
Once the fish is flaky, it’s removed. You do need to make sure you don’t overcook the meat or it will be dry. However, the garlic butter adds a nice flavor and healthy fat.
When I do cook fish, it’s typically either baked or grilled outside. Although I love the taste of pan fried, it just makes a mess and can smell up the house.
I never get the fishy odor when baking fish. So, that’s the method used for cooking the meat in this tasty spinach tilapia salad.
The low carb creamy avocado dressing is so simple to make. You simply add all the ingredients into a blender and give it a whirl.
Don’t worry about the plain yogurt in the dressing. Although you wouldn’t know it from the label, if there’s no sugar added, plain whole milk yogurt is low-carb.
I used to shy away from yogurt because of the milk sugar. But, it turns out that most of the sugar is consumed by the culture. See this post to read why.
I went back to see if I had many fish recipes. Turns out I don’t! I do have a post written after my son made a dish with the fish he caught.
That old blog post brings back memories. You can see it here. My son is now getting ready to graduate college with one semester left.
I’m thinking I need to work on more low-carb fish recipes. What do you think? Do you enjoy eating fish and other seafood?
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Carbs Per Serving:13g
Prep Time:10minutes
Passive Time:
Instructions
Tilapia
- Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
- In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.
- Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until tilapia fillet is flaky.
Dressing
- Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.
Salad Assembly
- On a serving platter, assemble the salad.
- Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.
- Pour freshly squeezed lemon juice on Tilapia fillet.
- Drizzle with dressing. Serve and enjoy!
Recipe Notes
Recipe shared with permission by Lisa MarcAurele of Low Carb Yum. Click here to view the original recipe and notes.
Nutrition Facts
Garlic Butter Tilapia Salad with Creamy Avocado Dressing
Amount Per Serving
Calories 256 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 41mg 14%
Sodium 218mg 9%
Potassium 696mg 20%
Total Carbohydrates 13g 4%
Dietary Fiber 6g 24%
Sugars 4g
Protein 16g 32%
Vitamin A 83%
Vitamin C 105%
Calcium 8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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