Ingredients: 

• 4 (4-oz.) tilapia fillets

• ½ cup finely chopped fresh cilantro

• 2 tbsp finely chopped fresh mint

• 1 tsp finely chopped jalapeno pepper

• 2 tsp lime juice

• ½ tsp ground cumin

• ½ tsp kosher salt

• 4 tsp extra virgin olive oil

• 1 small zucchini, cut horizontally into ¼-inch thick slices

• 1 small yellow squash, cut horizontally into ¼-inch thick slices

• 1 large red bell pepper, cut into quarters

• 1/8 tsp ground black pepper

Directions:

1. Preheat oven to 350°F.
2. Pat the tilapia fillets dry using a paper towel.
3. Line the fillets onto a small parchment-lined baking sheet.
4. Combine the cilantro, mint, jalapeño, lime juice, cumin and olive oil in a small bowl and mix well.
5. Spread the cilantro/mint mixture evenly over each tilapia fillet.
6. Bake for 10 to 15 minutes or until the fish is white, opaque, flaky and fork-tender.
7. While the tilapia bakes, spray an outdoor grill or indoor griddle with nonstick cooking spray and heat to medium high.
8. Brush the squash and pepper slices with the olive oil and sprinkle evenly with the salt and pepper.
9. Grill the squash and pepper slices for 5 to 10 minutes per side until they are tender.
10. To serve, divide each fillet and grilled vegetables evenly onto two plates.

Yield: 2 servings

Nutrition Facts per Serving: 350 calories, 14g fat, 10g carbohydrate, 48g protein