Need side dish suggestion for tilapia meal

micheleld73 · May 2013

I've been invited to dinner. He's making chili rubbed tilapia and I volunteered to bring a side dish...any suggestions for what would make a good, quick and easy side dish for this?

Thanks!

LeahT84 · May 2013

cucumber salad

1 cucumber diced
1 medium tomato diced
1/4-1/2 cup of nonfat yogurt
seasoning of your choice (i like ranch powder)
mix up and you're good to go.

Brown rice also goes well with fish.

DeMarraDontStop · May 2013

Brown rice w/ mixed veggies

gerirojas · May 2013

You could turn it into fish tacos, bring a mango salsa, shredded cabbage and whole wheat tortillas, and greek yogurt instead of sour cream, or make a quinoa salad or just black beans and rice

micheleld73 · May 2013

You could turn it into fish tacos, bring a mango salsa, shredded cabbage and whole wheat tortillas, and greek yogurt instead of sour cream, or make a quinoa salad or just black beans and rice

I hadn't even considered quinoa....that's an awesome suggestion!!

hunterlea · May 2013

I also like a good tabbouleh salad (can be a side). http://allrecipes.com/Recipe/Tabbouleh/Detail.aspx

Iron_Duchess · May 2013

1. Roasted baby red potatoes with caramelized onions and rosemary
2. Chopped salad with red peppers, spinach, raw broccoli, lettuce, tomatoes, red onions, etc… (No fruit though)
3. Brown rice and black beans
4. Avocados, tomatoes, and red onions

mrpurdy · May 2013

I personally LOVE roasted brussel sprouts with my tilapia. A little olive oil, salt, pepper, and (optional) garlic and freshly grated parm.

TinaBean007 · May 2013

I personally LOVE roasted brussel sprouts with my tilapia. A little olive oil, salt, pepper, and (optional) garlic and freshly grated parm.

Ditto.... I also add finely chopped bacon

Also, rice or quinoa are great with fish.

melsmith612 · May 2013

My favorite with tilapia is this recipe:

MASHED CAULIFLOWER

1 large head of cauliflower, florets only
1 3/4 cups fat free reduced sodium chicken broth
2 Tbsp light butter (such as Land O Lakes or Smart Balance with Canola Oil)
2 Tbsp fat free sour cream
2 oz fat free cream cheese
1/4 cup scallions, sliced
1/2 cup reduced fat shredded cheddar/Mexican cheese blend
salt & pepper to taste

Place cauliflower florets and chicken broth in a large saucepan/dutch oven and heat on high uncovered until boiling. Cover the pan with a tightly fitting lid and continue to cook on high for 12-14 minutes or until cauliflower is tender and a very light brown. All of the broth should be gone, if not then drain cauliflower in a colander and return it to the hot pan and saute until all moisture dissolves. Add cauliflower and all remaining ingredients to a food processor and process on lowest setting (or pulse) until cauliflower reaches a potato-like consistency. Serve immediately or reheat just before serving.

Makes about 6 servings, 1/2 cup each

Approximate nutrition information (including 1 dash of salt & 1/2 tsp black pepper) per serving is as follows:

Calories 90.0
Total Fat 3.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 13.9 mg
Sodium 380.0 mg
Potassium 449.6 mg
Total Carbohydrate 9.8 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 6.2 g

Here's a picture of how it looks when finished with 4 oz of steak:

ze_hombre · May 2013

My all time favorite side is sauteed mushrooms.

1 pound button mushrooms
1/2 stick butter
1 heaping tbsp Better Than Bouillon beef flavor
1/4 red wine
1 tbsp garlic

Boil the mushrooms in water until they are done. Drain and set aside. Add remaining ingredients into the same pot and put over medium to medium high heat. Boil until reduced by at least half (should start to thicken up nicely). Re-add the mushrooms and stir. Done!! Takes about 10 minutes to make and I have converted several people who do not like mushrooms with this recipe.

micheleld73 · May 2013

My favorite with tilapia is this recipe:

MASHED CAULIFLOWER

1 large head of cauliflower, florets only
1 3/4 cups fat free reduced sodium chicken broth
2 Tbsp light butter (such as Land O Lakes or Smart Balance with Canola Oil)
2 Tbsp fat free sour cream
2 oz fat free cream cheese
1/4 cup scallions, sliced
1/2 cup reduced fat shredded cheddar/Mexican cheese blend
salt & pepper to taste

Place cauliflower florets and chicken broth in a large saucepan/dutch oven and heat on high uncovered until boiling. Cover the pan with a tightly fitting lid and continue to cook on high for 12-14 minutes or until cauliflower is tender and a very light brown. All of the broth should be gone, if not then drain cauliflower in a colander and return it to the hot pan and saute until all moisture dissolves. Add cauliflower and all remaining ingredients to a food processor and process on lowest setting (or pulse) until cauliflower reaches a potato-like consistency. Serve immediately or reheat just before serving.

Makes about 6 servings, 1/2 cup each

Approximate nutrition information (including 1 dash of salt & 1/2 tsp black pepper) per serving is as follows:

Calories 90.0
Total Fat 3.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 13.9 mg
Sodium 380.0 mg
Potassium 449.6 mg
Total Carbohydrate 9.8 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 6.2 g

Here's a picture of how it looks when finished with 4 oz of steak:

WOW...that sounds and looks awesome. Thanks for the suggestion!

micheleld73 · May 2013

My all time favorite side is sauteed mushrooms.

1 pound button mushrooms
1/2 stick butter
1 heaping tbsp Better Than Bouillon beef flavor
1/4 red wine
1 tbsp garlic

Boil the mushrooms in water until they are done. Drain and set aside. Add remaining ingredients into the same pot and put over medium to medium high heat. Boil until reduced by at least half (should start to thicken up nicely). Re-add the mushrooms and stir. Done!! Takes about 10 minutes to make and I have converted several people who do not like mushrooms with this recipe.

I'll use this for myself. :flowerforyou: He won't eat mushrooms.