Lemon-Curry Tilapia and Cool Cucumber Salad

lemon-curry tilapia and cool cucumber salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 cup plain nonfat yogurt
  • 1/2 cucumber, peeled and shredded
  • 1 carrot, shredded
  • Juice of 1 lemon
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 4 ounces tilapia fillets
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon curry powder
  • 1 scallion, finely chopped


In a medium bowl, combine the yogurt, cucumber, carrot and 1 tablespoon lemon juice; season with salt.

In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top both with the scallion.