Thai Fish and Vegetable Medley
A fragrant and light Thai-inspired skillet featuring flaky white fish and a colorful mix of green beans and bell peppers, seasoned with ginger, lime, and basil.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Thai
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Carb
- Low-Sodium
- Low-Fat
- High-Protein
Tags
- quick
- stir-fry
- healthy
- spicy
- fresh
Ingredients
- 4 tilapia fillets
- 12 ounce green beans (trimmed)
- 1 red bell pepper (thinly sliced)
- 4 clove garlic (minced)
- 2 tablespoon fresh ginger (grated)
- 2 tablespoon fresh lime juice
- 1 teaspoon crushed red pepper flakes
- 0.5 cup fresh basil leaves (roughly chopped)
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the tilapia fillets and cook for 3-4 minutes per side, until cooked through and flaky. Remove fish from skillet and set aside.
- To the same skillet, add the green beans, sliced red bell pepper, minced garlic, and grated ginger. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Return the fish to the skillet. Add the lime juice and crushed red pepper flakes. Gently toss to combine. Stir in the fresh basil leaves just before serving.
- Divide into 4 portions and serve immediately.
Notes
This dish is best served immediately to enjoy the crisp texture of the vegetables and fresh flavors of the herbs. Tilapia is a lean, mild white fish; cod can be used as a substitute.
Nutrition (per serving)
- Calories: 270
- Protein: 33.3 g
- Carbohydrates: 19 g
- Fat: 1.4 g
- Fiber: 6.8 g
- Sodium: 120 mg
- Saturated Fat: 0.2 g
- Sugar: 5.4 g
- Cholesterol: 55 mg